Jacked Mac'n'cheese

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb elbow macaroni
• 3 tablespoons butter
• 1 -2 serrano peppers or 1 -2 jalapeno pepper
• 1 poblano pepper
• 1 onion
• 4 tomatoes
• 2 tablespoons flour
• 1 teaspoon adobe seasoning
• 1 1/2 cups skim milk
• 2 cups shredded extra-sharp cheddar cheese, plus extra for garnish
• 1 cup light sour cream
• hot sauce
• salt and pepper
• coriander (optional garnish) or chives (optional garnish)

Recipe

• 1 dice peppers, onion, and tomatoes.
• 2 melt 1 tbsp butter at medium heat.
• 3 sautee onions until golden brown (2 minutes), next add peppers and sautee for an additional 2 minutes. add tomatoes and sautee, stirring occasionally until pasta is done. sprinkle with adobe seasoning and salt and pepper to taste.
• 4 meanwhile, boil dilatini or macaroni.
• 5 drain pasta, rinse with cold water and set aside.
• 6 in pasta pot, melt remaining butter over low heat.
• 7 add flour to butter and stir to make a roux, browning a bit as you stir.
• 8 remove from heat and whisk in 1 cup milk. whisk repeatedly to break up clumps. mixture should be smooth and thick. return to low heat.
• 9 slowly add cheese to milk mixture whisking regularly. add sour cream to sauce, stirring to incorporate. if the sauce gets too thick, add more milk.
• 10 add pasta and sauteed veggies to sauce. stir to coat pasta.
• 11 finish by seasoning with hot sauce (i like tobasco or sylvia's).
• 12 garnish with some additional shredded cheese and some chopped coriander or chives.