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- Preparing Time: -
- Total Time: -
- Served Person: 6
- 2 cups heavy cream
- 1 tablespoon cornstarch
- salt and black pepper to taste
- 1 pound shredded pepperjack cheese
- 1 (12 ounce) box barilla® gluten free elbows
- 2 cups organic milk
- 1 small fresh jalapeno pepper, minced
- 4 egg yolks, lightly beaten
- Carbohydrate 90
- Cholesterol 335
- Fat 61.1
- Protein 28.8
- Sodium 554
- Calories 1024 calories;
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.
