1
Start by preparing the jalapeno slices. Wash and trim the jalapeno, then slice it into 1/8" pieces. Set aside for later.
2
To cook the pasta, bring a large pot of water to a boil, then add 1 teaspoon of kosher salt. Add the cavatappi pasta and cook for 10-13 minutes until al dente. Drain the pasta, transfer it to a lined sheet tray, and let it cool.
3
While the pasta is cooling, start on the sauce. In a large pot, heat 1 tablespoon of canola oil on high. Once hot, reduce the heat to low and stir in 2 tablespoons of all-purpose flour. Cook while mixing until the roux turns a blonde color, which should take about 5-15 minutes.
4
Slowly whisk in 1 cup of whole milk until fully mixed. Then, add the finely chopped jalapeno with seeds and 1 teaspoon of kosher salt. Continue heating on low and whisking for about 15-30 minutes until the sauce lightly thickens. Make sure the sauce doesn't boil.
5
Blend in 70g of shredded mild cheddar cheese and 50g of shredded smoked gouda cheese into the sauce using a stick blender. After the cheese is blended in, add 2 teaspoons of lemon juice and continue blending until a velvety texture is achieved.
6
Once the sauce is thick, taste it and adjust the seasoning if needed. Let the sauce cool.
7
To make the cheese mix, combine 55g of shredded mild cheddar cheese and 55g of shredded smoked gouda cheese.
8
After the pasta has cooled and the sauce has thickened, mix them together until the pasta is well coated. Store the jalapeno mac & cheese in an appropriate container until it's time to serve.
9
When you're ready to serve, heat the mac & cheese and top each serving with a quarter of the cheese mix and a few jalapeno slices.