Chili Cheese Spaghetti

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Bring water to a boil in a saucepan with salt. When the water is bubbling, add 1 teaspoon of turmeric and then a good handful of spaghetti. Cook the spaghetti al dente according to the instructions on the packet.
Heat the pan. First roast freshly grated pepper without oil. Now add olive oil and then quickly add the chopped onions and the thinly sliced jalapeno rings. Salt lightly. Stir well with a spatula so that everything gets a little olive oil.
When the onions have turned translucent, add about 100-200 ml of milk (or, for the less figure-conscious: cream). The onions and chilies are just supposed to almost float! Add another teaspoon of turmeric, a tablespoon of vegetable broth and about 100 ml of kefir (preferably homemade - in an emergency, yogurt or sour cream is also possible) into the sauce.
When the liquid starts to foam, melt a slice of processed cheese and half of the grated, aromatic cheddar in it. Stir well and season with salt if necessary. If you have it there, you can season the sauce with half a teaspoon of nutmeg or mace. That adds a wonderful aroma here. But also tastes good without.
Drain the cooked pasta and add to the pan. Mix well with the sauce. It doesn`t matter whether it is still quite runny up to this point (if in doubt, add another slice of processed cheese and thicken the sauce with it).
Pour the rest of the cheddar over the spaghetti and add a good slice of butter. Mix well again. Turn off the heat a little and stir everything together again and again until the sauce is creamy and has combined well with the spaghetti.
Finally, arrange and serve. Careful, sharp!

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