Jalapeno Mac n' Cheese

Macaroni and Cheese is just one of those dishes that has to be rich, creamy, and addictive.  So I experimented and this was the result - a hit at pot lucks and tailgate parties, amazing with chili, and fun for a cozy evening in!  If I really want to feel like a kid again, I slice up a hot dog on the side.

I used to bake this but I actually like it best off the stove top - I think it's creamiest this way.   If you plan on putting it in a crock pot,  just make sure you use plenty of milk and cheese, because the pasta will absorb a good amount of it.

This makes enough to fill a crock pot - about 10 servings.

Ingredients:

1.5 lb elbow macaroni

6 Tbsp unsalted butter

3 Tbsp flour

2 Tbsp mustard powder

6 cups whole milk

½ onion, finely diced

2 jalapenos, seeded and finely diced

1-2 bay leaves

1 tsp paprika

12 oz. sharp cheddar cheese

8 oz. pepperjack cheese

1 cup grated parmesan cheese

4 oz. cream cheese

3 tsp salt

Pepper to taste

Method:

Cook pasta for 2 minutes less than al dente, so it’s still nice and firm and a little undercooked.

While the pasta is cooking, melt the butter in a separate large pot.   Add the onion and sauté for a couple of minutes until softened.  Whisk in the flour and mustard and keep it moving for 1-2 minutes.   Stir in the milk, jalapeno, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.  Stir the cheese in a handful at a time until melted and smooth.   Fold the macaroni into the mix.

If using a crock pot, spray the inside with cooking spray before pouring in the mac n' cheese.