1jalapeno peppermembrane and seeds removed, diced small
1poblano peppermembrane and seeds removed, diced small
1 ½cups milkwhole milk or 2%, warm
2ozextra sharp cheddar cheeseshredded
2 tbspParmesan cheesegrated
4cups cooked pasta of your choiceI like elbows, shells, or bowties for this recipe
Heat a medium pot over medium heat and add the bacon and butter. Cook, stirring occasionally, until the bacon renders and starts to turn brown and crispy. Add the onions, peppers, and garlic. Stir. Cover and turn the heat down to medium-low.Cook the vegetables and bacon for about 5 minutes or until the onions and peppers are cooked through and soft.
Sprinkle the mixture with the flour and stir to combine well. The flour will appear to get sucked up by the vegetables. Cook flour for a minute or two. Slowly whisk in the milk.
Turn the heat up to medium and continue to whisk. Once the milk begins to simmer and thicken, add the cheeses. Whisk until smooth. Stir in the cumin and add salt to taste.
Add the cooked pasta to the pot and stir until all of the pasta is covered with the cheese mixture. Serve — and smile as you scarf it up!
You could substitute cream cheese for the goat cheese if you want. I like the slight tang that goat cheese brings, but mostly it's there for creaminess and cream cheese will bring plenty.