FOOD & NUTRITION
INSTRUCTIONS
Creamy Jalapeno Mac & Cheese Serves 8-10
Chef Jo shares these sensational summer recipes. They are perfect to make and take to your summer BBQ celebrations. Bon appetite! INGREDIENTS 1 lb. rotini pasta 16 oz. Velveeta, diced 4 cups cheddar, shredded 2 ½ cups half and half 1 ½ cups whole milk 1/2 cup unsalted butter 1/2 cup flour 3 jalapenos, seeded, roasted, diced 1 Tbsp. onion powder 1/2 Tbsp. salt 1 tsp. Dijon or yellow mustard 1/2 tsp. black pepper 1/4 tsp. paprika 16 FALL 2022
1. Preheat oven to 325° F and butter a 9x13” baking dish. Set aside. 2. Bring a large pot of salted water to a boil and add pasta. Cook until almost done for a firmer texture. 3. Cut jalapenos in half and deseed. Roast in oven until soft and golden. Cool and dice. 4. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. The mixture will look like very wet sand. Cook for about one minute, whisking often. Slowly pour in milk and halfand-half. Whisk constantly until smooth and combined. 5. Continue whisking over medium heat until mixture is very thick. 6. Remove mixture from the heat and stir in spices, jalapeno, Velveeta, and half the cheddar. Continue stirring until the cheeses have melted. 7. In a large mixing bowl, combine drained pasta with cheese sauce. Pour into the buttered baking dish. 8. Sprinkle the top with remaining cheese and bake for 15 minutes, until cheesy is bubbly and light golden brown.
