Hot Pepper Mash is mashed or ground up hot peppers, which are then fermented both to preserve them and to add flavor. Sauce makers use pepper mash as a base ingredient for hot sauce and many other food products.
1 Stick butter
1/2 Cup flour
1 Cup cream
3 Cups milk
6 Oz cheddar
4 oz Gouda
6 Oz White American
3 Tbsp Lousiana Pepper Exchange Jalapeno Puree
1/2 Cup garlic cloves
4 Cups uncooked elbow macaroni
Heat oven to 350.
Coat garlic cloves with olive oil and roast for ~25-30 minutes.
Melt butter in saucepan over medium heat, add flour, whisk to incorporate.
After 1 minute, add milk. Whisk to combine. Add heavy cream.
When the roux is fully incorporated into the milk/cream, turn heat to low.
Add cheese, whisking slowly to combine.
Add jalapeno puree.
After cheese is fully incorporated, add garlic cloves. Blend with immersion blender. Turn heat off.