Homesick Texan Mac & Cheese

I was out of pablano peppers so I substituted– blackened in a broiler 1 large red bell pepper, 1 banana pepper, and 1 jalapeno– It doesn’t take long to blacken, especially the jalapeno pepper– be careful not to get it too done on the outside that it cooks all the way through, eliminating the interior softness that you want.  This sets the basis for the flavor of the pasta, giving you that deep roasted seasoning that you need for this dish.  Allow 5 minutes on each side.

Immediately cover with foil to make more accessible in removing blackened exteriors, about 20 minutes.

Finely chop.

Cook aldente 2 cups elbow pasta.  When pasta has been cooked and drained, place into a buttered large skillet or oblong baking dish.  

Begin the sauce for the mac & cheese–  Melt 2 tablespoons unsalted butter, cook 4 cloves minced garlic into the melted butter for 1 minute.  

Whisk in 2 tablespoons flour for 1 minute.  Whisk in 1 1/2 cups whole milk and stir until lightly thickened but still fluid enough– 1 to 2 minutes.  Remove from heat; add 1 teaspoon mustard powder, 1/4 teaspoon cayenne, 1/2 teaspoon ground cumin, 1 teaspoon lime zest,

1/2 cup chopped cilantro and 2 blackened, chopped pablano peppers (or substitution with different other peppers).  Adjust the seasonings for taste, add salt and black pepper.  Stir in 2 cups grated white cheddar cheese until melted, but return to low heat to thicken like a custard.

Spread evenly over pasta.  Cover with 2 cups additional grated white cheddar cheese.

Bake at 375 degrees for 20 minutes uncovered.

I chose Jim’s Mango Fire White Cheddar Cheese.