Spicy Mac 'n' Cheese
3 tbsp unsalted butter
4 garlic cloves, diced
2 Serrano (or jalapeno peppers), chopped into thin rings
3/4 cup half and half
1 cup extra sharp yellow cheddar cheese, plus more for the top
1 cup extra sharp white cheddar cheese, plus more for the top
2 tsp of Jacobsen Salt Co. Tingly Sichuan Salt.
1 tsp freshly cracked Peppercorns
1 tbsp chives, thinly sliced
1 lb uncooked pasta shells (or elbow, penne, or rigatoni pasta but common shells are the best)
1 tbsp salt
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
Preheat your oven to 350F.
In a large saucepan, melt your butter over medium heat and cook your garlic until it turns translucent before adding your serrano peppers and cooking for an additional three minutes. Meanwhile, on the neighboring burner, bring a large pot of water to a boil and add salt into the water.
Lowering the heat under the pan to medium-low, pour your half and half into the pan and stir with a wooden spoon. Start to sprinkle in your cheeses one handful at a time while whisking each handful until it's fully incorporated into the sauce and season the cheesy mixture with Tingly Sichuan Salt and chives.
By this time, your water should be at a rolling boil, keeping your cheese sauce in the corner of your eye and continuing to stir so it doesn't stiffen or form a skin over its surface, cook your pasta and drain. Add your pasta shells to the saucepan with your cheesy sauce and stir with a wooden spoon until each noodle is completely coated in cheese.
Spoon your pasta into a baking dish or oven-safe cast iron skillet, get every drop of sauce over your shells. Top the baking dish or pan with breadcrumbs and remaining cheese and bake for 20 minutes or until the breadcrumbs turn a light golden brown. Remove from the oven and allow to cool for at least five minutes before serving.
Calories: 530 Sodium: 550mg Carbs: 51g Fiber: 1g Protein: 23g