2 cups chicken broth
3 cups heavy cream
1 Tbsp. butter
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic minced
1tsp. chopped jalapenos
1 lb. rotelle pasta
2 Tbsp. Dijon mustard
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups shredded gouda cheese
1-1/2 cups shredded gruyere cheese
salt and pepper to taste
1/2 cup grated Parmesan cheese
Red pepper flakes
Preheat oven to 450 degrees and butter a 13×9″ baking dish.
Bring the chicken broth to a boil in a medium saucepan and reduce to 3/4 cup over high heat. Bring the cream to a boil in another large heavy saucepan and reduce it to 2 cups.
Don’t skip this step or the finished dish will not be thick enough.
Melt the butter and olive oil in another large heavy saucepan and cook onions and garlic until translucent and tender. Add chopped jalapenos. Cook the pasta until al dente and drain.
Add the reduced cream and reduced broth to the onions & jalapenos, then add the mustard, cheddar, gouda and gruyere cheeses and whisk until melted and blended. Add the seasonings. Add the pasta and mix well. Spoon the mix into the baking dish, top with Parmesan cheese, red pepper flakes and bake at 450 degrees for 10 to15 minutes.
INGREDIENTS: 2 cups chicken broth 3 cups heavy cream 1 Tbsp. butter 1 Tbsp. olive oil 1 onion, chopped 3 cloves garlic minced 1tsp. chopped jalapenos 1 lb. …
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