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Dairy
Easy
40 Minutes
Diets 
Mac and cheese with just the perfect kick of heat—I’m pretty sure you won’t be going back to regular mac and cheese after trying this!
1 pound elbow macaroni, such as Gefen
1 teaspoon oil
2–3 jalapeños, diced
2 cloves garlic, diced or 2 cubes Gefen Frozen Garlic
salt
1 cup milk
1 tablespoon Gefen Mustard
3 cups shredded cheese
1 tablespoon cornstarch
Cook macaroni according to package instructions.
In a large pot, place oil, jalapeños, garlic, and salt and sauté for five to 10 minutes until vegetables are soft. And milk and mustard and bring to a boil. Add cheese and cornstarch and stir until it forms a smooth, creamy mixture.
Add the cooked pasta, and mixed until evenly coated.
Serve hot.
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