JALAPENO MAC 'N CHEESE

4-oz (1 cup) dry elbow macaroni

3 tbsp unsalted butter

2 tbsp diced jalapeno (leave seeds if you want more heat)

2 tsp minced garlic

2 tbsp all-purpose flour

1 cup milk

2 oz (3/4 cup) sharp Cheddar cheese, shredded

2 oz (3/4 cup) American cheese, shredded

Salt to taste

Cook macaroni in a pot of boiling salted water according to package directions, drain.

Melt butter in a medium saucepan. Add jalapeno and garlic; cook until tender, around 3 minutes. Whisk in flour and cook 1 minute. Whisk in milk to incorporate, stir in cheeses. Cook, stirring often, until thick and cheeses have melted. Stir in the macaroni and season with salt, if desired. (I suggest omitting the salt)

recipe and photo cuisine at home 10/12