Mac and Cheese with Jalapeño and Scallions

Mac and Cheese with Jalapeño and Scallions
Photo by Scott Phillilps


  • 4 Tbs. unsalted butter
  • Kosher salt
  • ¼ cup all-purpose flour
  • 3-½ cups whole milk
  • 10 oz. finely grated sharp Cheddar
  • 3 Tbs. unsalted butter, melted
  • 1 small garlic clove, mashed into a paste or pressed (optional)
  • + 7 more ingredients
    • 1 lb. rotini pasta
    • 3 Tbs. minced jalapeños, sautéed
    • 2 cups coarse, fresh breadcrumbs, lightly toasted
    • Kosher salt
    • ½ cup thinly sliced scallions, sautéed
    • 1 cup finely grated Mahon reserva
    • 2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking


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