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Sides | |
| 1 pound large shells 5 tablespoons salted butter 1 orange bell pepper, diced 1 serrano chile, diced 1 jalapeño, diced 1 Fresno chile, diced 1/2 yellow onion, diced 3 cloves garlic, minced 1 teaspoon kosher salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed 1 teaspoon ancho chile powder 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 cup heavy cream 2 cups shredded pepper jack cheese 2 green onions, sliced | |
| Cook the pasta according to the package instructions. Drain and set aside. Meanwhile, heat the butter in a large pot over medium heat. Add the peppers, onions and garlic. Season with the salt, black pepper and chile powder. Cook until softened, 4 to 5 minutes. Sprinkle over the flour and stir as you add. Let cook for 1 minute. While whisking, slowly pour in the milk, followed by the cream. Cook until thick and bubbling, 2 to 3 minutes. Stir in the cheese in handfuls until completely melted. Taste and adjust the seasoning. Stir in the pasta until completely coated. Bowl up and garnish with the green onions. | |
Unrated | |
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