Pepper Jack Stovetop Macaroni & Cheese

Ingredients

• 1/2 pound uncooked elbow noodles (or similar short pasta)
• 3 Tablespoons unsalted butter
• 3 Tablespoons all purpose flour
• 1 1/2 cup milk (I used 2%)
• salt & pepper (to taste)
• pinch red pepper flakes
• 1 1/2 cup pepper jack cheese (shredded)
• 1/2 cup mozzarella cheese (shredded)

Instructions

1. In a large pot, bring salted water to boil and cook the noodles until al dente.
2. Drain noodles and set aside.
3. Using the same pot, melt the butter over medium high heat until bubbly. Whisk in the flour, one tablespoon at a time, making sure to fully cook each addition.
4. Cook the flour until it is no longer raw. The mixture (a roux) should be thick and pale yellow.
5. Add in the milk, while whisking. Continue cooking until the mixture thickens and is creamy.
6. Season with salt, pepper and red pepper flakes. Remove from heat and stir in the shredded cheeses. Stir until fully melted and incorporated.
7. Add the drained pasta to the cheese mixture and stir to fully coat.