My love affair with mac and cheese gets hot and heavy in this spicy interpretation of the American classic. We begin with a medley of cheeses, including pepper jack, cheddar, and parmesan, and add to that a mix of scallions and jalapenos - two of my favorite 'mean greens'. I have also replaced the traditional macaroni with fusilli pasta because, lt's face it, a little change never hurt nobody.
- 1 Pound fusilli pasta
- 1 Teaspoon salt
- 1/2 Cup scallions, thinly sliced
- 3 Tablespoons butter
- 8 Ounces extra sharp cheddar, shredded
- 8 Ounces pepper jack cheese
- 1 Cup whole milk or heavy cream
- 1/2 Cup parmesan cheese, freshly grated
- 4 Ounces jalapeno, seeded and chooped
Cook the pasta in boiling water following package directions for al dente, drain, and set aside. Set oven to broil.
Melt butter in a large saucepan over medium heat. Add milk or heavy cream, and pepper jack cheese.
While stirring, add jalapeno, scallions, cheddar and 1/4 cup of parmesan cheese. Add salt to taste.
Combine the sauce with the pasta and stir to blend. Spoon into a nonstick baking dish. Sprinkle remaining parmesan cheese on top.
Broil for 4-5 minutes, or until the edges become golden brown.
Remove and let cool. Serve and enjoy!