I was sure to get this recipe from my mom and take it back to my college apartment with me. There I met up with the roommates I had gone on the trip with, and made this for them too. They all gobbled down the pan I made and I had to make a second batch right away. Now I serve it to my husband and he says it’s the best dish that I make. I am proud to share all of my experiences with him, along with this dish! Check out what they are saying about this recipe over at The Pioneer Woman:
“This flavorful, spicy macaroni and cheese adorned with onions, peppers, corn…and delicious creamy Pepper Jack cheese. It’s such a perfect, versatile dish…”
You can play around with this recipe without much worry of messing it up. Add and take away what you like to make it your own.
Ingredients
4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen Bird’s Eye corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Kraft Pepper Jack cheese
2 tablespoons Land O’ Lakes butter
Salt
Pepper
Instructions
Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat.
Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again.
Check seasonings and serve.
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Quick Tip: Serve with shrimp on top…yum!
Thanks again to The Pioneer Woman for this hot and spicy recipe.