I discovered this recipe for jalapeno mac & cheese in the Washington Post in 2002 or 2003. I remember it called for a mix of cheddar and queso fresco. Since at the time they didn't carry queso fresco in my nearest grocery store, I improvised. I've continued improvising over the years and even lost the recipe during a fit of cleaning. By this point, I consider the recipe my own, but inspired by that original one. Here it is:
3/4 lb. of small pasta shapes, I prefer spiral shapes, but had penne on hand for these photos
1 medium onion
1 15 oz. can of diced tomatoes
2-3 jalapeno peppers, can use canned or fresh but fresh will be hotter
2 cups shredded sharp cheddar
2 cups shredded Monterey jack
1 egg
1/2-1 cup milk
garlic
salt and pepper
hot sauce
While doing prep work, cook the pasta. Chop the onion and saute in olive oil with the tomatoes, garlic, and jalapenos for 5-10 minutes, until hot and juicy.
Mix the onions with 3/4 of your cheese. Reserve one cup of the mixed cheeses. When the pasta is done, drain and mix it with the cheese and spoon into a lightly greased baking dish.
Beat the egg into the milk, adding enough milk to get the whole dish wet. This will bind the mac & cheese. Add salt, pepper, and hot sauce to your taste. Pour the milk mixture all over the mac & cheese. Place in a pre-heated 350-degree oven for about 20-25 minutes.
Sprinkle the remaining cheese on the mac, then place back in the oven for about 5 minutes, until the cheese melts and forms a nice crust. Cheezalicious!
