4 Cheese Jalapeno Mac and Cheese

                                                                                                              



1/3 lb of pasta cooked al dente
1/3 c Gruyere, grated
1/2 c sharp cheddar, grated
1/3 c smoked Gouda, grated
1/3 c Fontina, grated
1&1/2 c half and half
1 jalapeno, seeded and diced
2 T paprika
1 T salt
1 T pepper

2 T cornstarch dissolved in 1/3 c of cold water

Bring half and half to a simmer, add all of the cheese and the jalapeno. Stir constantly until cheese is melted. To thicken sauce, add the dissolved cornstarch and stir briskly. Pour over pasta and sprinkle with paprika. Bake 30 minutes. You can add a little extra cheese and some panko for a crunchy top.