Saturday, September 10, 2011

Creamy Spicy Macaroni

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This pasta dish was created on a whim and in a flurry before my husband arrived home. I was inspired by the abundance of peppers in my fridge, and, knowing my husband's love of pasta, I set to work. This dish takes a few more pots and pans than I normally like to work with, but it's totally worth it! Even as cold leftovers, this creamy macaroni dish was delicious. If you like spice, you'll love Creamy Spicy Macaroni! 

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Creamy Spicy Macaroni 
Serves 4

Ingredients
2 cups short cut pasta (i.e shells, cavatappi, etc)
1 Tbsp butter
1 Tbsp flour
1 cup 2% milk
1/4 to 1/2 cup water, optional
1/4 tsp cumin
1/2 cup shredded Muenster cheese
Salt 
Pepper
1 large clove garlic, minced
1/2 jalapeno, diced (seeded if you wish to lower the spice)
1/2 banana pepper, sliced
1 Roma tomato, diced
 Canola oil

Directions
In a 2 quart sauce pan, boil water and cook pasta to al dente. 

Heat a second sauce pan to medium heat and add butter. When butter is melted, sprinkle in flour. Whisk together and allow the flour flavor to cook out for a moment. This mixture will be very clumpy. If it isn't, sprinkle in additional flour. Slowly add in milk, whisking as you pour. Stir together until lumps are gone. Cook 5 minutes or until the mixture thickens, stirring occasionally. As sauce continues to simmer and thicken, add in 1/4-1/2 cup water to achieve desired consistency. Stir in cumin, salt and pepper. Stir in cheese until melted and evenly combined. Continue to stir occasionally while simmering sauce. 

Meanwhile, bring a medium skillet to medium high heat. Drizzle with canola oil. Saute garlic and peppers for 5 minutes, until softened according to your taste. Add in tomato. Cook an additional 2 minutes. 

Drain pasta. Add the pepper and tomato mixture to the cream sauce. Stir in pasta. Serve. 



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