1 (16 oz.) box macaroni (I use Mezze Penne)
4 jalapenos, chopped
1/2 cup onion, minced
1 clove garlic, minced
5 tbsp. butter
4 tbsp. all-purpose flour
1 tsp. salt
1 tsp. pepper
2 cups milk
1 1/2 cups extra sharp cheddar
1 cup Monterey Jack cheese
1/2 cup low fat ricotta cheese
1/2 cup Parmesan cheese

Melt butter in medium saucepan over medium heat. Add jalepenos, onion and garlic. Sauté 5 minutes. Stir in flour. Stir for 2 minutes. Add salt and pepper. Whisk in milk slowly. Lower heat to medium-low and allow to simmer for 15 to 20 minutes.

Meanwhile, cook pasta according to box directions. Add cheese to jalapeno rue. Stir till melted. Pour over drained pasta. ENJOY!

Submitted by: Beth G.