Nicki Hobson's Thanksgiving Mac 'N' Cheese

A recent addition to the Hobson family Thanksgiving dinner tradition is Jeremy's sister Nicki's spicy macaroni and cheese. Nicki Hobson is the chef de cuisine at Boston's Island Creek Oyster Bar.

The tradition started when she brought leftovers of the dish she had made for her staff home to the rest of the Hobson family, and they loved it. Nicki shared the recipe with Here & Now back in 2013. We've reprinted it below. Enjoy!

Ingredients:
1 pound elbow pasta, cooked
2 raw jalapeño peppers, minced (Note: Jeremy likes it with New Mexico green chile instead)
4 ounces unsalted butter
1/4 pound all purpose flour
24 ounces whole milk
Green Tabasco sauce (to taste)
Red Tabasco sauce (to taste)
4 ounces cheddar cheese, grated*
4 ounces pecorino cheese, grated*

*Other cheeses can be substituted

Instructions:
Melt the butter in a heavy bottom sauce pan.

Whisk in the flour and let cook in the pan for several minutes, stirring constantly.

Add the milk, whisking constantly. Once the milk thickens, whisk in the cheese and Tabasco until fully incorporated.

Fold in the cooked pasta and jalapeño.

Season with salt and pepper.