Hot hot hot mac 'n' cheese

Prep time 25 min Total time 50 min Serves 4-6

This week’s been hot hot hot, maybe not the weather but definitely the harvest from our greenhouse. With our colourful variety of heirloom hot hotter and super hot peppers, we just needed to include an awesome traditional recipe with a hot twist! This simple and delicious hot hot hot Mac n’ cheese recipe turns a classic into something even better! PS: don’t worry, you’re in control of the heat level of your Mac N’ Cheese!) 

 

Ingredients

  • 1¾ cups of fresh macaroni
  • 3 tablespoons butter
  • ¼ cup flour
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • 2 portobello mushrooms
  • 2½ cups almond or 2% milk
  • 1 1/2 cups grated cheddar cheese  
  • 1 1/2 cups medium cheddar cheese
  • 2 medium jalapeño peppers, stems removed and finely diced (include seeds for spicier chili; leave them out for a milder version)
  • A few drops of our Greenhouse limited edition hot sauce (or jalapeño Tabasco sauce)

Instructions

  • Boil the pasta for about 10 minutes (until al dente.)
  • Drain and rinse with cool water to stop the cooking.
  • Return to the pan you boiled it in and set aside. NOTE: add a little olive oil and mix a bit to prevent the pasta from sticking together.
  • In a medium saucepan over medium heat, melt the butter.
  • Chop portobello mushrooms and in a different saucepan sautée the mushrooms (optional.)
  • Then add the flour, salt, and black pepper to the melted butter. NOTE: whisk constantly over medium heat for about 3 minutes.
  • Continue whisking the mixture while slowly pouring in the milk. Keep on whisking slowly for about 10 minutes or until the sauce heats up and thickens.
  • Remove from heat and stir in 1 cup of smoked cheddar, 1 cup of medium cheddar, chopped jalapeño peppers, and our hot greenhouse sauce, stirring until the cheese has melted.
  • Pour pasta into a deep baking dish. Pour the cheese sauce over and toss gently until all pasta is coated. Add the rest of the shredded cheese to coat the pasta. Optional: add the mushrooms on top. 
  • Bake at 375 F for about 25 minutes or until the cheese is bubbly and golden brown.
  • Remove from the oven and enjoy!