1 1/2cupsshredded medium cheddar cheese6 ounces, divided
2medium jalapeno peppersstems removed and finely diced; include seeds for spicier chili or leave them out for a milder version
1teaspoongreen jalapeño Tabasco sauceplus more to taste
Instructions
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Boil the pasta until al dente, according to package directions. Drain. If, it’s going to be awhile before you make the sauce, toss in a little butter or olive oil to help keep the pasta from sticking together.
In a large saucepan over medium heat, melt the butter. Add the flour, dry mustard, salt, and black pepper. Stir constantly over medium heat for about three minutes.
Switch to a whisk and continue stirring while slowly pouring in the milk. Whisk frequently for about 5 minutes, and then constantly for another 5 minutes or so, until the sauce heats and thickens.
Remove from heat and stir in 1 cup of the smoked cheddar, 1 cup of the medium cheddar, jalapeno peppers, and Tabasco sauce, stirring until the cheese has melted.
Add the pasta and toss until completely coated with the jalapeño cheese sauce.
Add half the pasta to a two quart casserole dish and sprinkle on half of the remaining cheeses.
Add the remaining pastas and sprinkle on the remaining cheese.
Place in the oven and bake uncovered for 25-30 minutes, until bubbly and golden brown.
Notes
Pasta notes: I recommend a medium-size elbow macaroni or another medium tubular pasta like penne. Shells are also wonderful!