- 1 (12 ounce) box Barilla® Gluten Free Elbows
- 2 cups heavy cream
- 2 cups organic milk
- 1 tablespoon cornstarch
- 1 pound shredded pepperjack cheese
- Salt and black pepper to taste
- 1 small fresh jalapeno pepper, minced
- 4 egg yolks, lightly beaten
- Bring a large pot of water to a boil and pre-heat oven to 400 degrees F.
- Cook pasta 2 minutes shorter than recommended cook time.
- In a small pot, heat milk and cream until begins to simmer. Mix corn starch with 2 tablespoons water to create a slurry. Add slurry to the cream mixture to thicken, then season with salt, pepper and jalapeno.
- Slowly add 3/4 of the cheese into the sauce, whisking constantly.
- Add pasta to the mixture and let it sit for 5 minutes.
- Stir in yolks and place in a 9 x 9 greased baking dish.
- Bake in the oven for approximately 15 minutes or until bubbling and slightly caramelized on the top.
05/06/2018
recipepes.com
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