Introducing West Hollywood’s acclaimed jalapeño mac & cheese from The Hudson! Macaroni and cheese is the perfect vehicle for jalapeño pepper goodness: the seemingly infinite creaminess expertly neutralizes fiery heat so that each spicy wallop is followed by mouth-mellowing Cheddar. A delicate dose of shallot and garlic adds caramelized sweetness, and a layer of parmesan bread crumbs encourages crispy, crunchy, deeply burnished pieces of cheese at the edges of the cast iron skillet. Get your forks ready because this dish is not one to be missed.
Combine everything into a blender and pulse on high until smooth and consistent. Set this aside and allow to cool. The sauce will thicken as it cools.
Preheat the oven to 350 degrees F.
In a pot on the stovetop, boil the macaroni noodles until desired firmness is reached. Drain into a colander and reserve. In the original pot add the garlic, shallots, and smoked jalapeños on medium high heat. Simmer until the garlic and shallots become transparent, then add in the cheese sauce. Stir until mixture is smooth and consistent then incorporate the macaroni noodles. Fold them in with a silicone spatula so the noodles don’t break.
Once this is all complete, transfer into a baking dish. Evenly crumble parmesan bread crumbs onto the top. Place on the top rack of the oven for a couple of minutes until the top of the dish and the breadcrumbs are a nice golden brown color.