Latin Mac ' n Cheese

1 lb. spiral, tubular noodles (cellentani, cavatappi, etc.)

1 T butter

1 T flour

2 c milk

3 ounces queso fresco, shredded 

3 ounces idiazabal or manchego, shredded

1/2 c crema

3 jalapenos, sliced

1/4 c water

1/4 c sugar

Season and boil water and cook the pasta according to manufacturers directions. Reserve. 

Meanwhile, in a small saucepan, combine sliced jalapenos, water, and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 20 minutes. Separate from remaining liquid. 

While jalapenos are cooking, melt the butter in a oven-proof pan. Add the flour and stir to combine with the melted butter. This mixture is called a roux. Cook for a few minutes to remove the raw flour taste. While whisking, pour in the milk. Stir until the roux has dissolved. Add the shredded cheeses and crema. Stir until the cheese in fully melted then add the noodles. (Optional) place in your oven and broil for 7-10 minutes. Keep an eye on your dinner! Remove and place candied jalapenos on top.