Ingredients

• 1 (12 ounce) box Barilla® Gluten Free Elbows
• 2 cups heavy cream
• 2 cups organic milk
• 1 tablespoon cornstarch
• 1 pound shredded pepperjack cheese
• Salt and black pepper to taste
• 1 small fresh jalapeno pepper, minced
• 4 egg yolks, lightly beaten

Browse by ingredient

Instructions

1. Bring a large pot of water to a boil and pre-heat oven to 400 degrees F.
2. Cook pasta 2 minutes shorter than recommended cook time.
3. 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.
4. Slowly add 3/4 of the cheese into the sauce, whisking constantly.
5. Add pasta to the mixture and let it sit for 5 minutes.
6. Stir in yolks and place in a 9 x 9 greased baking dish.
7. Bake in the oven for approximately 15 minutes or until bubbling and slightly caramelized on the top.