I was a little excited when I found this recipe; suffice it to say my neighbors had to ask me to quiet down. Everything should be spicy and everything should enjoy that special hint of onion. And since mac ‘n cheese is a delight in itself, it shocks me that all of these things haven’t been combined before. One of the joys of this recipe is the ability to make it a little healthier by using gluten-free elbow pasta.
But health isn’t one of my concerns, so those watching me in the kitchen might see some extra butter and cheese get slipped in. And extra scallions. Always extra scallions.
Jalapeno Scallion Mac ‘n Cheese
16 oz. elbow pasta
3 tbsp. unsalted butter
1 bunch scallions, thinly sliced
1 large jalapeno, halved and thinly sliced
3 tbsp. white rice or flour
1 qt. milk
1 tsp. salt
2 tsp. Dijon mustard
16 oz. coarsely grated cheddar cheese
Preheat the oven to 400°F. Butter a large cast-iron skillet, casserole pan, or a 9 x 13 baking dish, and set it aside.
Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. The pasta should still have a bite to it. Drain, and shake out all the water.
Meanwhile, in a large pot or Dutch oven, melt the butter. Saute the scallions and jalapenos over medium-high heat until soft, about 5 minutes. Whisk in the flour and cook until it is fully incorporated, 1 minute. Add the warm milk and whisk gently over medium heat until the mixture had bubbled and thickened enough to coat the back of a spoon, about 10 minutes. Stir in the salt, pepper, mustard, and most of the grated cheese, reserving ½ cup. Add the pasta and toss to combine.
Distribute the mixture evenly in the prepared skilled or baking dish, and sprinkle the remaining cheese over the top. Bake for 20 to 25 minutes, until bubbling and browned. If the top is not browned and toasty, stick the pan under the broiler for 1 minute.
Post by Ian Sims. Recipe from feedmephoebe.com.