Tex Mex Mac N' Cheese

2 cups Darigold heavy cream
1 cup Darigold milk
1/4 pound shredded sharp cheddar cheese
1/4 pound shredded pepper jack cheese
1/4 teaspoon salt
4 teaspoons Darigold butter
1/3 cup flour
2 tablespoons roasted, peeled and chopped Pablano peppers
1 pound macaroni, cooked according to package directions

Combine cream, milk, cheeses and salt in the top of a double boiler. Heat until cheese melts and begins to form a skin. Melt butter in a small skillet over medium heat; stir in flour and cook 4 minutes. Do not allow to brown. Add flour mixture to cheese mixture, a little at a time, whipping until smooth. Simmer sauce for about 15 minutes; remove from heat and strain. Add chopped Pablano peppers. Toss with macaroni. Makes 6 servings.

Tip: For a spicier dish, add a touch of cayenne pepper or more Pablanos.