Habanero Basil Mac and Cheese
July 28, 2015
Lots of habaneros in with the butter.
Milk, scallions, and cheese next. Yum.
Then the pasta goes right in. Add the basil too. This is so good!
The habanero gives it that trademark tropical spice flavor, and the basil and scallions add a little sweetness for balance. The scallions also add a needed freshness and crunch. The pasta is super creamy and cheesy, and all the dairy helps keep the heat under control.
So good! The people in the group that didn't like spicy food still somehow ate a decent amount of this, but they were crying while doing it.
The rotini is perfect for the cheesy sauce because it really holds so much of the sauce in the groves.
So creamy!
Habanero Basil Mac and Cheese
- 1 Pound Rotini Pasta
- 3/4 Pound Cheddar
- 3/4 Pound Jack Cheese
- 1.5 Cups Milk
- 1/2 Stick Butter
- 5 Habaneros
- 1 Bunch Scallions
- 25 Leaves Basil
Instructions
- Chop the basil and scallions. Remove the seeds from the habaneros and mince. Bring salted water to a boil and cook the pasta al dente. Meanwhile, melt the butter and cook the habaneros in the butter. Add the milk and then stir in the cheese. Keep the burner on low to just gently melt in all of the cheese and form a smooth sauce. Add in the scallions. When the pasta is ready, add it to the sauce directly from the boiling water. Stir well and remove from heat. Stir in the basil. Serve!
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