Creamy jalapeño Havarti and sharp & spicy habanero cheddar are perfect with tender corkscrew pasta in this soul-warmingly spicy baked macaroni and cheese.
Preheat oven to 350°F. In a large pot, cook the pasta in salted boiling water (use about 1 Tbsp salt in 3 quarts of water) until al dente (check it about 2 minutes before the recommended time on the box, you don't want to overcook the pasta now because it will cook a little more in the oven). Drain and set aside.
Return empty pot to stove. Over medium high heat, melt butter and whisk in flour, salt & pepper and cook for 1 minute. Slowly whisk in milk and bring to a boil. Reduce heat to medium and cook, whisking often, until slightly thickened, about 3-5 minutes.
Turn off heat. Set aside 1/4 cup of each type of cheese (1/2 cup total) for the topping, and stir in remaining cheese a handful at a time. Add cooked & drained noodles to cheese sauce and stir to combine.
Transfer mac & cheese to a buttered 9x13 baking dish and top with reserved cheese. Bake for about 20 minutes, until cheese is melted and bubbling on the sides. Broil for about 2 minutes to crisp & brown the top, if desired. Serve immediately!
Spicy Mac and Cheese https://yummynoises.com/spicy-mac-and-cheese/