Baked Jalapeno Cheese Macaroni

• for the chicken veloute:
• 1 cup butter
• 1 cup flour
• 8 cups chicken stock at room temp
• salt and white pepper
• For the Macaroni:
• 2 lbs penne pasta
• salt
• 2 cups heavy cream
• 1/2 cup brine from pickled jalapenos
• 1/2 cup minced pickled jalapenos
• 1 cup grated mozzarella
• 1 cup grated white cheddar cheese
• 1 cup grated swiss cheese
• 1 cup freshly grated parmesan cheese
• fresh ground pepper
• 1 cup dried Italian seasoned bread crumbs

1. Make the veloute: In a saucepan over medium heat, melt the butter. Sprinkle in the flour while stirring. Bring to a slow simmer, and cook for about 15 to 20 min. Stir occasionally, and skim off any foam. Season with salt and white pepper, and pass through a fine strainer to remove any lumps. Set aside 4 cups of the veloute, and reserve the remainder for another use. (it can be frozen)
2. Make the Macaroni:
3. Preheat oven to 425F. Bring a large pot of water to a boil, add the pasta nd salt. Cook until al dente. Meanwhile, in a large saucepan over medium heat, combine 4 cups of the veloute, cream and brine. Bring to a simmer. Stir in the jalapenos and cheeses, and whisk until melted and smooth. Drain the pasta, and add it to the cheese mixture. Stir to combine, and adjust seasoning. Pour into an oiled 4 quart casserole dish, top with bread crumbs, and bake about 15 minutes, or until golden brown

chicken, butter, flour, chicken, salt, macaroni, penne pasta, salt, heavy cream, brine from, pickled jalapenos, mozzarella, grated white cheddar cheese, swiss cheese, freshly grated parmesan cheese, fresh ground pepper, italian seasoned bread crumbs

Taken from www.epicurious.com/recipes/member/views/baked-jalapeno-cheese-macaroni-50025906 (may not work)