Stovetop White Cheddar Jalapeño Mac

8 Apr

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I’ve been meaning to make this at home for quite some time. I made it up while in a local brewery restaurant. I love the contrast of the sharp creamy cheddar with the spicy peppers.

Time: 15 minutes             Serves: 4

Ingredients


  • 8 oz. mini shell (Conchiglie) pasta (I used quinoa & corn – GF)
  • 2 tbsp butter
  • 2 tbsp flour (I used brown rice flour)
  • 1 1/2 cups milk
  • 1 cup shredded sharp white cheddar cheese
  • 2 tbsp 0% plain Greek yogurt
  • 1/4 cup diced & seeded jalapeño peppers

How to make it


  • Bring a pot of salted water to boil. Add pasta and cook until al dente.
  • Reserve 1 cup cooking water and drain pasta.
  • Meanwhile, add butter to a medium saucepan – large enough to house all ingredients eventually – over medium-high heat. Once melted, add flour. Cook, stirring, for 2 more minutes. Gradually whisk in the milk and continue to whisk until sauce is smooth and begins to thicken, about 5 minutes.
  • Add pasta, cheese, Greek yogurt, and diced jalapeños. Add some cooking water, about 1/4 cup at a time until desired consistency is met. I used 1/2 cup.
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