Ingredients
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8 Galbani® Pepper Jack Stick Cheese, cut into small cubes
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16 oz. elbow macaroni pasta, uncooked
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2 Tbsp. all purpose flour
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2 cups whole milk
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2 tsp. jalapeno, minced
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2 tsp. hot sauce
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¼ tsp. cayenne pepper
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1 tsp. ground mustard
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1 tsp. Worcestershire sauce
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1 tsp. garlic powder
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1 tsp. Kosher salt
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¼ cup fresh parsley, chopped
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Directions
Boil pasta until al-dente according to package directions.
Meanwhile add butter to a small saucepan. Heat until melted.
Stir in flour and whisk constantly for 1-2 minutes. Add milk and simmer whisking constantly for another 3-4 minutes until thick.
Take off of the heat and whisk in pepper jack cheese until fully melted.
Stir in jalapeno, hot sauce, cayenne pepper, ground mustard, Worcestershire sauce, garlic powder and salt.
Pour cheese sauce over the cooked noodles and toss to combine. Sprinkle with parsley and serve immediately.
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