Creamy Spicy Macaroni

• 2 cups Short Cut Pasta
• 1 Tablespoon Butter
• 1 Tablespoon Flour
• 1 cup 2% Milk
• 1/4 cups Water (optional)
• 1/4 teaspoons Cumin
• 1 pinch Salt
• 1 pinch Pepper
• 1/2 cups Shredded Muenster Cheese
• 1 Tablespoon Canola Oil
• 1 clove Garlic, Minced
• 1/2 whole Jalapeno Pepper, Seeded And Diced
• 1/2 whole Banana Pepper, Sliced
• 1 whole Roma Tomato, Chopped

1. In a 2-quart sauce pan, boil water and cook pasta to al dente.
2. Heat a second sauce pan to medium heat and add butter.
3. When butter is melted, sprinkle in flour.
4. Whisk together and allow the flour flavor to cook out for a moment.
5. This mixture will be very clumpy.
6. If it isnt, sprinkle in additional flour.
7. Slowly add in milk, whisking as you pour.
8. Stir together until lumps are gone.
9. Cook 5 minutes or until the mixture thickens, stirring occasionally.
10. As sauce continues to simmer and thicken, add in 1/4-1/2 cup water to achieve desired consistency.
11. Stir in cumin, salt and pepper.
12. Stir in cheese until melted and evenly combined.
13. Continue to stir occasionally while simmering sauce.
14. Meanwhile, bring a medium skillet to medium high heat.
15. Drizzle with canola oil.
16. Saute garlic and peppers for 5 minutes, until softened according to your taste.
17. Add in tomato.
18. Cook an additional 2 minutes.
19. Drain pasta.
20. Add the pepper and tomato mixture to the cream sauce.
21. Stir in pasta.
22. Serve.

pasta, butter, flour, milk, water, cumin, salt, pepper, muenster cheese, canola oil, clove garlic, pepper, banana pepper, tomato

Taken from tastykitchen.com/recipes/main-courses/creamy-spicy-macaroni/ (may not work)