Ingredients:
Sea salt
Olive Oil
1 lb Elbow Macaroni
2 Tbsp Butter
1 Small Onion, diced
1/4 C Pablano Pepper, diced
1/4 C Red Bell Pepper, diced
2 Jalapeños, diced
1 C Jerk Marinade
1/4 C Flour
1 Tbsp Minced Garlic
3 C Whole Milk
2 C Colby Jack Cheese, Shredded
2 C Cheddar Cheese, Shredded
1 C Parmesan Cheese
1 Tbsp Butter
2 Tbsp Olive Oil
Cook pasta according to package instructions.
In a medium saucepan, over medium heat, melt butter.
Add next 4 ingredients. Cook for about 3 minutes.
Stir in jerk marinade.
Whisk in flour and garlic to make roux. Continue stirring for about 2 minutes.
Gradually whisk in milk. Continue to stir until roux and milk are mixed. Make sure that roux is not sticking to bottom of pan.
When milk begins to boil, gradually stir in Colby & Parmesan cheeses.
When cheese has melted completely, remove from heat.
Preheat oven to 375°.
Butter a 3 quart casserole dish.
Toss pasta with 2 Tbsp olive oil.
Stir in cheese sauce.
Stir in 1 cup of cheddar.
Bake for 35 minutes.
Sprinkle remaining cheddar on top of casserole and bake an additional 10 minutes.
ENJOY!
