INGREDIENTS LIST
1 package (16 ounces) uncooked rotini pasta
1 medium jalapeno pepper, finely chopped
1 small red onion, halved and thinly sliced
8 tablespoons butter, cubed
1/2 cup all-purpose flour
3 3/4 cups whole milk
2 1/4 teaspoons kosher salt
3 drops liquid smoke, optional
8 ounces North Country Aged Cheddar Cheese, shredded (2 cups)
6 ounces North Country Smoked Gouda, shredded (1 1/2 cups)
2 boneless skinless chicken breast halves (4 ounces each), cooked and shredded
1/2 cup barbecue sauce
1/4 teaspoon cayenne pepper
Sliced green onions, minced fresh cilantro and additional barbecue sauce
Instructions
Cook pasta according to package directions; drain.
Meanwhile, sauté jalapeno pepper and onion in butter in a Dutch oven medium heat until tender. Reduce heat to medium-low. Whisk in flour until combined. Gradually whisk in milk, salt and liquid smoke if desired. Bring to a boil; cook and whisk for 2 minutes or until thickened.
Reduce heat to low; gradually stir in cheddar and gouda until smooth. Stir in the pasta, chicken, barbecue sauce and cayenne pepper; heat through.
Garnish with green onions, cilantro and additional barbecue sauce.