Smoky Jalapeno & Cilantro Pesto Mac and Cheese    2 thumbs up

Ingredients

2 teaspoons olive oil

1/2 cup diced onion

2 jalapenos, seeded and diced

1 clove garlic

1 to 2 chipotle peppers in adobo sauce , (depending on degree of spiciness desired), destemmed

3/4 cup chopped cilantro

4 to 5 tablespoons olive oil

2 1/2 cups dry elbow macaroni

8 tablespoons Tillamook® Unsalted Butter

1/2 cup flour

1½ cups whole milk

1½ cups Tillamook® Premium Sour Cream

1 cup (4 ounces) shredded Tillamook® Pepper Jack Cheese

1 cup (4 ounces) shredded Tillamook® Medium Cheddar Cheese

1/2 cup (2 ounces) shredded Tillamook® Sharp Cheddar Cheese

1 teaspoon salt

1/2 teaspoon pepper

 

Instructions

Place rack in center of oven. Preheat oven to 350® F. Lightly butter a 2-quart baking dish.

In a medium skillet over medium heat add oil. Stir in onions, jalapenos, garlic, and chipotle peppers. Sauté until softened about 5 minutes. Let cool slightly and transfer to bowl of food processor. Add cilantro and pulse a few times to mix. With motor running, drizzle in olive oil until oil is incorporated and mixture is smooth. Set aside.

In a large pot bring 4 quarts of water to a boil. Add 1 tablespoon salt and pasta. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander. Set aside.

Prepare sauce while pasta is cooking. In a medium heavy saucepan over medium heat, melt butter. Whisk in flour and cook 3 minutes, whisking constantly. Gradually whisk in milk and sour cream. Reduce heat to medium-low and cook, continuing to whisk, until sauce bubbles and thickens. Remove from heat and stir in cheeses, pesto, salt and pepper. Stir until cheese is melted and smooth. Gently stir in pasta and mix thoroughly. Pour into prepared baking dish. Bake 25-30 minutes until cheese is bubbly and top begins to brown. Let sit 5 minutes before serving.

Serves 8- 10