INGREDIENTS:

1 tablespoon olive oil

30 to 36 slices, Campbell Gardens candied jalapeños ( minced )

4 tablespoons garlic, minced

2 cups milk

4 tablespoons butter

4 cups chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon chipotle

1 pound fettucine or linguini

3/4 cup parmesan

1/4 cup pepper jack, grated

PREPARATION:

In a large skillet (at least 12 inches), or stock pot, add olive oil and heat over medium heat. Add jalapeños and garlic and saute for 30 seconds.

Add milk, butter, broth, salt, pepper, red pepper flakes, and pasta.

Increase heat to medium high, and bring to a boil.

Use a wooden spoon to stir noodles as they soften.

After you bring to a boil, reduce heat to low. Cover and simmer for 20-22 minutes, stirring occasionally.

When the sauce has thickened (It might seem like you have too much liquid when the time is up - once you add cheese the liquid will decrease and turn into a delicious creamy sauce) and the noodles are al dente, remove from heat.

Add cheeses and stir to melt/coat. Serve in bowls and sprinkle with additional cheese, salt and pepper if desired.

( recipe adapted from one found at Epicurious submitted by DAMBRAVO )