Rancher Rob's Pepper Jack Mac-n-Cheese

Makes 4 servings

Ingredients:

4 Tbsp    butter
4 Tbsp    flour
1 qt         heavy cream
1 tsp        salt
1 tsp        pepper
1 tsp        chopped garlic
1 tsp        red pepper flakes
1-cup       egg yolk
2 cup       River Valley Ranch's Rancher Rob's Pepper Jack cheese
1/4 cup     grated Parmesan
2 Tbsp     butter
½ lb       Dry macaroni, cooked
¼ cup grated Parmesan (reserve for baking)

Instructions:

Béchamel
Put first amount of butter (4 Tbls) in the bottom of a 2 qt saucepan over medium high heat.  Melt and add in the flour.  Continue stirring for 1 minute.  Slowly in the next 5 ingredients stirring constantly until the mixture comes to a boil.  Turn your heat down to medium low.  Take out 2 cups of béchamel and place it in a mixing bowl and whisk in the egg yolk to temper it.  When the yolk is fully incorporated add it back to the cream sauce.  Your sauce should no longer be at a boil.  It should be hot though.  Stir in the cheese and the remaining butter. 
Assembly
Take the cooked pasta and place it in a large bowl (it can be cool) and toss it with the sauce.  Put this mixture into a 5X9-loaf pan and cover with the last of the grated Parmesan. Bake this in a 425-degree oven until the cheese is brown and it is bubbling at the edges.  Pull and serve.

From River Valley Cheese