Made this last night for friends- served with a spicy jalapeño/lime marinated steak, Brava Steak. It was delicious!
Ingredients:
Salt and pepper
1 pound hollow, ridged corkscrew pasta, such as cavatappi
Extra-virgin olive oil
3 jalapeño chiles, seeded and thinly sliced
2 Serrano chiles, seeded and thinly sliced
2 cloves garlic, chopped
1 1/2 cups whole milk
8 ounces cream cheese
2 tablespoons dried minced onion, or onion powder
2 cups shredded Monterey jack cheese
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
In a skillet, heat a drizzle of olive oil over medium heat. Add the jalapeños, Serranos first (garlic after a few minutes) and cook until tender, about 8 minutes. Add to the pasta.
Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the jack cheese; season with a good amount of salt and pepper.
Transfer the pasta to a baking dish and broil until browned, about 3 minutes.
Recipe Borrowed From:
Rachael Ray