INGREDIENTS

1 pound medium conchiglie macaroni (conch shaped)
¼ cup butter
¼ cup unbleached white flour
2 cups whole milk
2 teaspoons salt
2 cups pepper jack cheese, grated
¾ cup fresh cilantro chopped
1 cup cherry tomatoes, halved
1 jalapeño chili, deseeded and chopped fine

PREPARATION

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add all the cheese and continue to whisk, melting all the cheese, about 6-8 minutes. Add the salt, stir well and take off heat. Add the tomatoes, cilantro and jalapeño and stir well. Add the pasta to the melted cheese and fresh herbs and mix well. Serve slices of chipotle flank steak over the macaroni.