I "stole" this one off PW's blog, so come on copywrite police. AF, have your mama make this for ya cause it looks like it might trump the chicken thing I made last week. If you are extra good and get my drink order right tomorrow afternoon I might make it for work next week.
P.W.’s Spicy Macaroni & Cheese
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 corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter
Salt/Pepper
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.
Ok, so that is the "real" recipe. If I was doing it, ( y'all ever heard that before?) I would probably use half -n-half instead of cream, and I would use Dreamfield's pasta because it is a
carb-friendly thing. I'd leave the butter in, of course. Not sure if I would change the amount of cheese or not, but the picture looks like I might have to add more. This might well negate the change from cream to half and half because extra cheese adds more fat. I really might put it in a greased baking dish and sprinkle the top with some extra cheese and maybe some bread crumbs and bake it for a while to get a crusty top.
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