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RECIPE: Jalapeño Mac n' Cheese

To me, Mac n’ Cheese is the ultimate comfort food, it never fails to satisfy. Which is weird that I say this now as I HATED the dish as a kid… go figure, tastes change. I love it mixed with tuna, veggies, or even potato chips, from the blue box or from scratch, I love mac n’ cheese. Since the weather is getting colder and my cravings for this hot melty goodness have increased, I discovered this recipe that really makes me feel warm and fuzzy. 


    •    2 cups dry small pasta (I used bowtie)

    •    1 and 1/2 cups broccoli florets

    •    3 tablespoons butter

    •    1/4 cup all-purpose flour

    •    2 and 1/2 cups milk 

    •    1/2 teaspoon salt

    •    1/2 teaspoon pepper

    •    2 cups shredded cheese, equivalent to 8 ounces (I used sharp          Cheddar)

    •    1 jalapeno, diced


    1    Boil the pasta until al dente, according the directions on the box.

    2    When there is 30 seconds to a minute left on the cooking time, add the broccoli to the boiling water.

    3    When the pasta is finished and the broccoli is bright green, drain and rinse with cold water and set it aside.

    4    In the same pot or a large sauté pan or skillet, melt the butter over medium heat.

    5    Add the flour and stir constantly for about three minutes, until completely smooth and incorporated.

    6    Pour in 1 cup of the milk in a thin stream while whisking into a thick paste.

    7    Add the remaining 1 and 1/2 cups of milk and whisk until it’s smooth.  Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.

    8    Remove from the heat and add the salt and pepper, diced jalapeños, and cheese.   Stir until the cheese is melted.

    9    Add the drained pasta and broccoli and gently mix.