- Cook Time
- Prep Time
- 12 ounces macaroni (3 cups)
- 2 1/2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 4 ounce can mild or hot chopped jalapenos or other green chiles, drained (1/2 cup)
- 2 8 ounce packages of mixed shredded cheeses, such as Wisconsin and Vermont cheddars, or American and Monterey Jack
Bring a large pot of water to a boil, add salt and stir in the pasta. Boil, stirring occasionally, until the pasta is al dente, about 7 minutes. Drain in a colander and shake well.
Meanwhile, preheat the broiler. In a saucepan, heat 2 cups of the milk and the butter over medium-low heat. In a small bowl, mix together the remaining 1/2 cup of milk and the cornstarch until smooth. When the milk and butter come to a boil, whisk in the cornstarch slurry. Cook, stirring, until the milk returns to a boil. Stir in the chiles and then the cheeses, reserving a handful of cheese. Remove the pan from the heat and add the pasta. Pour the mixture into a large casserole, sprinkle with the reserved cheese and broil until the top is golden. Serve hot.