Skillet Jalapeno Mac and Cheese
Easy-to-make with creamy Gruyère and Gouda cheeses, this skillet jalapeno mac and cheese has a subtle warmth with jalapeno and cayenne pepper.
Servings 4
Calories 1019kcal
Ingredients
- ½ pound penne pasta
- 1 ½ tablespoons jalapeños seeded, deveined and diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups half-and-half cream
- 2 cups Gruyère cheese grated
- 2 cups Gouda cheese grated
- ¼ teaspoon cayenne pepper
- ¼ teaspoon nutmeg fresh grated
Instructions
- Cook the pasta according to the package directions in a large pot of salted water.
- Meanwhile, make a roux. Melt the butter over medium heat in a large nonstick skillet; stir in flour with a wooden spoon until smooth. Cook for one minute.
- Gradually stir in cream; bring to a boil. Add the jalapenos to the cream mixture. Cook, stirring constantly until thickened, about 2 minutes.
- Reduce heat. Stir in cheese until melted, then stir in the freshly grated nutmeg and cayenne pepper.
- Reserve 1 cup of the pasta water. Drain the pasta; add to cheese mixture. Cook and stir for 3 to 4 minutes or until heated through. If the pasta is too tight and gooey, stir in about ¼ cup of the pasta water at a time to get the desired consistency. Serve immediately.
Nutrition
Calories: 1019kcal | Carbohydrates: 52g | Protein: 54g | Fat: 65g | Saturated Fat: 40g | Cholesterol: 234mg | Sodium: 1074mg | Potassium: 431mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1790IU | Vitamin C: 7.5mg | Calcium: 1467mg | Iron: 1.3mg
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