Habanero Basil Mac and Cheese

This creamy stovetop mac and cheese is definitely spicy but is balanced by the milk and has a sweetness from the fruity habanero and basil

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 797kcal

Bring a pot of heavily salted water to a simmer.
large frying pan over medium heat, melt the butter and add the chopped habaneros. Cook about 8 minutes to soften. Add the garlic and cook 2 minutes.
Drop the pasta into the boiling water at this point.
Add the half and half to the pan and bring to a simmer. Remove from heat.
Strain the pasta when it is about 80% cooked with the slightest crunch remaining. Reserve 1 cup of the pasta cooking liquid. Stir the pasta into the half and half mixture in the pan. Add the sour cream and half of the reserved pasta cooking liquid. Stir to fully combine.
Stir in about 1/3 of the cheese and keep mixing as it slowly melts. You may need to put it back on low for a minute, but stay patient and make sure not to overheat or it will seperate.
Continue with the next 1/3 of the cheese, and again wait until it is fully incorporated and melted before adding any more.
Finally stir in the basil. If it is too thick, you can add more of the reserved pasta cooking water. Otherwise it is ready to serve!