Mom found this recipe in some magazine a few years ago. It’s a little expensive to make with 4 different kinds of cheeses, but I’ve made it many different ways, with 2 cheeses, 3, etc. and always turns out fine. You can alter the spiciness by removing any jalapeno seeds or just cutting back the jalapenos altogether. This is baked but I’m going to attempt to make it in a crockpot for a work potluck, I’ll report back with my findings.

My version is vegetarian, the original recipe uses a chicken velouté. It also makes a ridiculous amount so my version below cuts it in half.

Velouté:

• 1 stick butter
• 1/2 c. flour
• 4 cups water, with 2 vegetable bouillon cubes dissolved in it
• salt to taste
• pepper to taste

Mac & Cheese:

• 1 box (1 lb) penne pasta, cooked al dente
• 2 cups of the velouté (freeze the rest)
• 1 c. heavy cream
• 1/4 c. brine from the jalapenos
• 1/4 c. jalapenos, diced finely
• 1/2 c. grated mozzarella
• 1/2 c. grated white cheddar
• 1/2 c. grated swiss
• 1/2 c. grated parmesan
• salt to taste
• pepper to taste
• bread crumbs for topping

To make the velouté: In a large heavy bottomed pot, melt the butter over low heat. Add the flour a little bit at a time while stirring with a whisk or wooden spoon. Make sure the vegetable stock mixture is at room temperature and slowly add to the pot while stirring. Bring to a slow simmer and cook for about 15 to 20 minutes, stirring occasionally. Season with salt and pepper. Your velouté is done!

1. Preheat oven to 425 degrees.
2. Place 2 c. of the velouté in a saucepan and add the cream and jalapeno brine. Bring to a simmer and stir in the diced jalapenos and grated cheeses. Whisk until melted and smooth. Add the cooked pasta and stir to combine, season with salt & pepper.
3. Pour into a casserole dish, top with bread crumbs and bake for 20 minutes until bubbly.