This mac and cheese is spicy in a lot of different ways...i cannot wait to try it out
4 c. dried Macaroni noodles
1 Red Bell Pepper, finely chopped
1 Jalapeno pepper, seeded and minced
1 Anaheim pepper, finely chopped
3 cloves garlic, minced
1 Tbsp. butter
1 whole Egg, beaten
¼ c. Butter
¼ c. All-purpose Flour
2½ c.Whole Milk
2 tsp. Dry Mustard
½ lb. Cheddar Cheese, Grated (plus a little more for topping)
¼ lb. Pepperjack Cheese, Grated
¼ lb. Gruyere or Fontina Cheese, Grated
½ tsp. Salt, More To Taste
½ tsp. Ground Black Pepper
¼ tsp. Cayenne Pepper
¼ tsp. Paprika
⅛ tsp. Nutmeg
Bring a pot of salted water to a boil and cook macaroni for about 5 minutes. The noodles should still be very firm. Drain and set aside.
In a medium skillet, saute the bell pepper, jalapeno, Anaheim pepper, and garlic in one tablespoon of butter until soft.
Meanwhile, beat one egg in a small bowl. Set aside.
Return the pasta pot to the stove and melt ¼ c. butter over medium heat. Once hot, sprinkle in the flour and cook for five minutes, whisking constantly. The flour mixture will bubble up and froth in the pan.
Whisk in the whole milk and ground mustard. Continue cooking and stirring for another five minutes, or until the mixture is very thick. Reduce heat to low.
Take ¼ cup of the sauce and slowly drizzle it into the bowl containing the beaten egg while whisking constantly. This will temper the egg and keep it from scrambling.
Whisk the egg mixture into the large pot. Add in the grated cheeses, salt and pepper and stir well.
Return the cooked macaroni to the pot and stir. Pour it into a buttered 9 x 13 baking dish (or individual dishes) and top with extra grated cheese. Bake at 325 degrees for 20 minutes or until the top is golden brown.