Spicy Fresno Chili Mac and Cheese

Ingredients

• Macaroni (8 ounces)
• Unsalted butter (3 tablespoons)
• Fresno chilies (2, finely chopped)
• All-purpose flour (3 tablespoons)
• Milk (2 cups)
• Monterey Jack cheese (1 1/2 cups, shredded)
• Sharp cheddar cheese (1 1/2 cups, shredded)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Bread crumbs (1 cup)
• Olive oil (1 tablespoon (for bread crumbs))

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large pot, melt the butter over medium heat. Add the finely chopped Fresno chilies and sauté until softened, about 5 minutes.
4. Sprinkle the flour over the sautéed chilies and stir to form a paste. Cook for an additional minute to eliminate the raw flour taste.
5. Gradually whisk in the milk, bringing the mixture to a gentle simmer. Continue to cook until the sauce thickens, about 5 minutes.
6. Remove the pot from heat and stir in the shredded Monterey Jack and sharp cheddar cheeses until fully melted and creamy. Season with salt and pepper to taste.
7. Add the cooked macaroni to the cheese sauce, stirring until evenly coated.
8. Transfer the macaroni and cheese mixture to a greased baking dish.
9. In a small bowl, mix the bread crumbs with olive oil until evenly coated. Evenly sprinkle the bread crumbs over the top of the mac and cheese.
10. Bake for 15 minutes, or until the top is golden brown and bubbly. Allow to cool slightly before serving.