Ingredients
- 1 1/2 pounds dry elbow macaroni pasta
- 16 ounces extra-sharp cheddar cheese, shredded (about 6 cups)
- Jalapenos (canned or jarred, amount as you like)
- 2 cups half-and-half
- 1/4 cup butter (1/2 stick, or margarine)
- 2 to 4 teaspoons Dijon mustard (or more as you like)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 2 teaspoons Tabasco hot sauce (or more or less as you like)
How to Make
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Step 1: Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to manufacturer’s instructions (leave it a little crunchy, don't cook it until it's really soft).
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Step 2: Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt as needed and serve.
We hope you enjoy this recipe!
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