four cheese serrano mac & cheese (and cheese, and more cheese)

Can you ever have too many mac and cheese recipes? My sister told me she tried mincing some serrano peppers (remember her libba burgers??) and sauteing them in the butter she used for making the cheese sauce. Since I have a little serrano pepper plant - producing about 20 new peppers a week (really!), I had to try this. I threw in 4 cheeses, not to be fancy, but just to use up the ends of a bunch of things: cheddar, brie, gouda, parmesan. Some panko bread crumbs on top added some crunch to the rich cheese - perfect!

Grocery list: 3-4 cups shredded cheese, 1 pound dried pasta, 3 cups milk, flour, butter, 1 chopped onion, 2-3 minced garlic cloves, 3-5 minced serrano peppers.



It really helps to do the prep work before starting the cheese sauce. Mince the garlic and serranos, and chop the onion. Any soft cheese (like brie) should be diced, and the other sharp cheeses can be shredded.



Start the roux as usual by melting 4-5 T of butter in a saucepan. Instead of immediately adding the flour, saute the onions, garlic and peppers for about 5 minutes.



When the onions are transparent, stir in 4-5 T flour - it will turn into a paste. Slowly stir in the milk a little at a time; bring almost to a boil to thicken, then turn the heat down very low. Stir in the cheeses to melt, then remove from heat.



If you want to use the panko crust, melt a couple tablespoons of butter over medium heat, then add 1-2 cups of panko crumbs. Stir occasionally until the panko starts to toast, then remove from heat. Cook the pasta according to the package directions (minus a couple of minutes - it's best to leave it extra al dente, since it will continue to cook in the hot cheese sauce).



Place the pasta into a large greased casserole dish; sprinkle grated parmesan and panko crumbs over top. Bake at 375 degrees for 30-40 minutes, until bubbly and golden on top.