Serves 6
Ingredients
- 1 Pound Elbow Macaroni
- 1 Tablespoon Butter
- 1 Jalapeño Pepper, Finely Chopped
- 2 Tbsp All Purpose Flour
- 1 Cup of Milk
- 1 Tablespoon Coarse-Grain Mustard
- 1/2 Pound Extra Sharp Cheddar Cheese, Grated
- 1/4 Cup Parmesan, Grated
Method
- Cook the macaroni according to the package directions. Drain well, return to pot, and set aside.
- In a medium saucepan, melt the butter over medium heat. Sauté the jalapeño for 1 minute, then add the flour. Cook for 2 minutes more, stirring constantly.
- Whisk in the milk and heat to boiling.
- Add the mustard and cheeses and stir until smooth.
- Pour the cheese sauce over the macaroni and toss. Heat to warm through.
Source: Real Simple