Mac and Cheese with a Jalapeno Chipotle Cream Sauce

LORELAI: What is that?
SOOKIE: It’s macaroni and cheese.
LORELAI: It’s green. Why is it green?
SOOKIE: Because I made it with a jalapeno-chipotle cream sauce.
Besides the magic risotto, the homemade twinkie and the beef-a-roni Emily Gilmore made for Rory for a special occasion for the infamous Friday Night Dinners, I'm most excited to try out the Mac and Cheese with a Jalapeno Chipotle Cream Sauce. What is your favorite Gilmore Girl Recipe? My sister plans on making this for Thanksgiving next week and I cannot wait!!!


12 ounces gluten-free elbows (or 16 ounces regular pasta)
3 tablespoons unsalted butter (plus more for greasing the pan)
1 bunch scallions, thinly sliced
1 large jalapeno, halved and thinly sliced
3 tablespoons white rice or AP gluten-free flour
1 quart whole milk
1 teaspoon salt
2 teaspoons Dijon mustard
16 ounces coarsely grated mild cheddar cheese (about 4 cups)

Preheat the oven to 400°F. Butter a large cast-iron skillet, casserole pan, or a 9 × 13-inch baking dish, and set it aside.
Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. The pasta should still have a bite to it. Drain, and shake out all the water. 

Meanwhile, In a large pot or Dutch oven, melt the butter. Saute the scallions and jalapenos over medium-high heat until soft, about 5 minutes. Whisk in the flour and cook until it is fully incorporated, 1 minute. Add the warm milk and whisk gently over medium heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 minutes. Stir in the salt, pepper, mustard, and most of the grated cheese, reserving 1/2 cup. Add the pasta and toss to combine.
Distribute the mixture evenly in the prepared skillet or baking dish, and sprinkle the remaining cheese over the top. Bake for 20 to 25 minutes, until bubbling and browned. If the top is not browned and toasty, stick the pan under the broiler for 1 minute. Serve piping hot.

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