As Thanksgiving approaches, we revisit our interview with chef Nicki Hobson — sister of Here & Now host Jeremy Hobson — about the Hobson family favorite: jalapeño macaroni and cheese. She shares the recipe, which can also be made with New Mexico green chile instead.
Nicki Hobson’s Jalapeño Mac ‘N’ Cheese
Ingredients:
1 pound elbow pasta, cooked
2 raw jalapeño peppers, minced (Note: Jeremy likes it with New Mexico green chile instead)
4 ounces unsalted butter
1/4 pound all purpose flour
24 ounces whole milk
Green Tabasco sauce (to taste)
Red Tabasco sauce (to taste)
4 ounces cheddar cheese, grated*
4 ounces pecorino cheese, grated*
*Other cheeses can be substituted
Instructions:
Melt the butter in a heavy bottom sauce pan.
Whisk in the flour and let cook in the pan for several minutes, stirring constantly.
Add the milk, whisking constantly. Once the milk thickens, whisk in the cheese and Tabasco until fully incorporated.
Fold in the cooked pasta and jalapeño.
Season with salt and pepper.
Guest
- Nicki Hobson, head chef of Island Creek Oyster Bar in Boston.
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