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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A spicy take on macaroni and cheese Ingredients:
1 lb elbow macaroni |
3 tablespoons butter |
1 -2 serrano peppers or 1 -2 jalapeno pepper |
1 poblano pepper |
1 onion |
4 tomatoes |
2 tablespoons flour |
1 teaspoon adobe seasoning |
1 1/2 cups skim milk |
2 cups shredded extra-sharp cheddar cheese, plus extra for garnish |
1 cup light sour cream |
hot sauce |
salt and pepper |
coriander (optional garnish) or chives (optional garnish) |
Directions:
1. Dice peppers, onion, and tomatoes.
2. Melt 1 tbsp butter at medium heat.
3. Sautee onions until golden brown (2 minutes), next add peppers and sautee for an additional 2 minutes. Add tomatoes and sautee, stirring occasionally until pasta is done. Sprinkle with adobe seasoning and salt and pepper to taste.
4. Meanwhile, boil dilatini or macaroni.
5. Drain pasta, rinse with cold water and set aside.
6. In pasta pot, melt remaining butter over low heat.
7. Add flour to butter and stir to make a roux, browning a bit as you stir.
8. Remove from heat and whisk in 1 cup milk. Whisk repeatedly to break up clumps. Mixture should be smooth and thick. Return to low heat.
9. Slowly add cheese to milk mixture whisking regularly. Add sour cream to sauce, stirring to incorporate. If the sauce gets too thick, add more milk.
10. Add pasta and sauteed veggies to sauce. Stir to coat pasta.
11. Finish by seasoning with hot sauce (I like tobasco or sylvia's).
12. Garnish with some additional shredded cheese and some chopped coriander or chives.
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