Pepper Jack Penne with Herbed Garlic Bun

Most Fridays come with the urge of either eating out or calling for a greasey cheese pizza to be enjoyed over a movie. To make some of these Fridays special, I go out of my way to prepare, a more than usual cheesey pasta and some sinfully buttery and cheesey garlic buns. This is one dinner that the little ones look forward to and gobble up without much effort.

Here goes the recipe for it-

Ingredients:

1/2 lb penne pasta

1 cup sliced Asparagus,

For the sauce:

2 tbsp butter

1/8th cup all purpose flour

2 cups milk

1/2 cup grated pepper jack cheese

1/4 cup parmesan cheese

2 tbsp chopped pickled jalapeno

1/2 tsp mixed italian herb seasoning

salt and pepper to taste

Method:

1. Boil 3 quarts water in a large pan. add a tsp each of salt and sugar to it. Boil the penne pasta al dente and when almost done add the asparagus. Boil for a few more minutes and drain in a colander. Wash under cold water to stop the cooking process further.

2. Melt butter in a pan on medium-low heat. Add the flour and whisk till it is smooth and the raw smell of the flour is gone.( I like frying fresh chopped Jalapeno for a spicier sauce. Add along with the flour)

3. Reduce the flame to low and slowly add the milk, whisking to make sure there are no lumps formed. Bring to a boil and simmer for 12-15 minutes (the sauce should coat the back of a spoon).

4. Add the cheesees and the chopped jalapeno and mix it till it melts. Now add the Italian seasoning, salt and pepper. Cook further for a minute and turn off the flame. Check for seasonings and adjust.

5. At serving time, heat the sauce, add the pasta and the asparagus and mix gentally. Add a little more milk if the sauce becomes too thick.

6. Serve hot with Herbed Garlic Bun.