Description
Classic mac and cheese with a spicy twist!
Ingredients
- FOR THE MAC AND CHEESE:
- 1 pound Dried Pasta (I Used Rotini)
- ½ cups Butter
- ½ cups Flour
- 4 cups Milk (you Can Use Milk And/or Cream)
- 1 teaspoon Salt
- ¼ teaspoons Ground Pepper
- 4-½ cups Grated Cheese (I Combined Gouda And Cheddar), Divided
- FOR THE JALAPENO CILANTRO PUREE:
- 1 cup Roughly Chopped Fresh Cilantro
- 3 whole Jalapeno Peppers, Divided
- 4 cups Roughly Chopped Fresh Spinach
- ¼ cups Heavy Cream
- 1 pinch Salt
Preparation
Preheat oven to 375ºF. Boil pasta until al dente, as instructed on the box.
Melt butter in a saute pan over medium-high heat. Once melted, add flour and whisk together for about 1 minute. Add milk or cream, salt, and pepper. Whisk continuously until mixture starts to bubble, then continue to whisk for about 1 more minute until it is thick and creamy. Remove mixture from heat and add 4 cups of the cheese (I saved the last 1/2 cup for the top). Stir until the cheese is melted into the sauce. Combine the cheese sauce with the pasta in a large bowl or pot. Set aside.
In a food processor or blender, add the cilantro, 2 jalapeno peppers (I used seeds and all, but remove the seeds if you don’t like it as spicy), spinach, cream, and salt. Blend to a puree.
Spray a 9×13 pan with cooking spray and pour half of the mac and cheese into the pan. Spread to even out the layer. Spoon the jalapeno cilantro puree over the mac and cheese in an even layer. Spread the remaining mac and cheese evenly over top. Top with the remaining 1/2 cup shredded cheese and a sliced jalapeno (optional).
Bake for about 15 minutes to heat through. Broil for another 3–5 minutes until it is golden brown on top.
