Description
A fun twist on the original, made in less than 15 minutes!
Ingredients
- 2 cups Cavapatti Pasta, Uncooked
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon All-purpose Flour
- 1 cup Milk
- ½ cups Pepper Jack Cheese, Shredded
- ¾ cups Cherry Tomatoes, Quartered
- 1 teaspoon Jalapeno, Minced
- 1 teaspoon Tabasco
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- ⅛ teaspoons Cayenne Pepper
- Chopped Fresh Parsley, For Garnish (optional)
- 2 cups Cavapatti Pasta, Uncooked
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon All-purpose Flour
- 1 cup Milk
- ½ cups Pepper Jack Cheese, Shredded
- ¾ cups Cherry Tomatoes, Quartered
- 1 teaspoon Jalapeno, Minced
- 1 teaspoon Tabasco
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- ⅛ teaspoons Cayenne Pepper
- Chopped Fresh Parsley, For Garnish (optional)
Preparation
Boil pasta according to package instructions for al dente. When done, drain them then put the noodles back into the pot.
Meanwhile add butter into a small saucepan over medium heat. Heat until melted. Stir in flour and whisk constantly for 1-2 minutes. Add milk and simmer, whisking constantly for another 3-4 minutes until thick. Take pan off of the heat and whisk in cheese until fully melted. Stir in tomatoes, jalapeno, Tabasco, salt, pepper and cayenne pepper.
Pour cheese sauce over the cooked noodles and toss to combine. Serve with a sprinkle of parsley for garnish.
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