Why settle for boring mac and cheese when you can kick it up with some jalapenos? That's right, add a little zing to an old fave like this:
1. Boil water on the stove. Add noodles and cook per the package directions. I'm a big fan of mini shells because they cradle gobs of cheesy goodness. But any noodle will work.
2. Drain the pasta. Put in it a bowl.
3. Add shredded cheddar cheese to the bowl. Use about three cups for a pound of mac and cheese. Set one cup of cheese aside for topping.
4. Chop a jalapeno or two and add them to the bowl.
5. Squirt about three tablespoons of brown mustard into the mix. (Yes, it sounds weird, but trust me, the mustard adds a great zing to the mac.)
6. Pour heavy cream over the noodles until they're pretty well saturated. (About a pint.)
7. Mix it all up.
8. Put the mac and cheese mixture in a greased baking dish.
9. Sprinkle the remaining cheddar over the top.
10. Bake at 425 for 25 minutes or until the top is golden brown.
How easy is that? And just wait until you taste how delicious it is. You're going to want it eat all the time. (But you probably shouldn't. Just sayin'.)
Suzie
So glad to see Suziefoods is back!!! I love your recipes, and try most of them. We love soup too, and this week I made split pea with a ham bone (with bits of meat on it) and my kind of minestrone. I like to cook soup in the crock pot so the flavours really get a chance to mingle and develop.
ReplyDeleteBest thing about soup: it's loaded with veggies.
Mmmm! I put jalapenos in almost everything!
ReplyDeleteOh my goodness, this looks so good! Printing now for use in my not-so-distant future.
ReplyDeleteWow, I think I need to try this!
ReplyDeleteI'm glad you're back too!!
Last weekend I referrred to one of your pork recipes for company that was coming! Saved me;)