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1 Tbsp. margarine
1 Tbsp. flour
1 cup milk
1/4 cup shredded mozzarella
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. fresh, minced jalapeño
1 cup diced tomato
1 12-oz. package dry penne or rotini pasta
Melt the margarine in a small sauce pan over low heat, then add the flour and stir. Cook for 30 seconds, then pour in the milk while whisking continuously.
Add the mozzarella and stir until the cheese is melted and well combined.
Add the salt, pepper, jalapeño, and tomato and cook over low heat for 5 minutes. If the sauce becomes too thick, add more milk.
While your sauce is being prepared, cook the pasta according to the package directions, then drain.
Pour the cooked pasta and the cream sauce into a large bowl and stir until just combined.
Makes 6 servings