Kicked-Up Macaroni and Cheese

Ingredients:
Pasta:

• 12 oz cooked elbow or penne pasta - very al dente
• 2-4 tbs chopped pickled jalapeno's - more or less to taste.

• 2 tbs oil or butter
• 2 tbs flour
• 2 1/2 cups milk
• 1 1/2 cups shredded cheese
• 3/4 cup cottage cheese
• 1/2 tsp salt
• 1/2 tsp dijon mustard
• 1/4 tsp grated nutmeg
• 1 tbs sherry or white wine

• 1/2 cup bread/cracker crumbs or cornflakes
• 2 tbs butter
• 12 halved grape or cherry tomatoes
• 1 tsp dried parsley

Melt butter over medium heat. Sprinkle in flour, stir with a wisk for about 30 seconds. Whisk in milk. When milk bubbles, turn heat to low. Add cheeses, salt, mustard, nutmeg and wine or sherry if using. Stir frequently over low heat until cheese is melted.

Pour cheese sauce over pasta in casserole dish. Top with bread crumbs, tomato halves and parsley. Dot with butter. Bake 350, uncovered for 25 minutes!

Servings: 6-8
Time to Prepare: 15 minutes on the stove, 25 in the oven

Submitted By: Casey
Original Source: Karina's Kitchen

Comments:
This is such a nice twist on Mac and Cheese. I used the pre-shredded mexican cheese blend. Made this dish have a very nacho taste, it was great!