When I make this for my kids, I take the seeds and the pulp out of the peppers to make it a little less spicy. It seems to have just the right amount of kick for their teenage taste buds. If it just me and my husband eating, I leave it all in. We love the extra spice! Blended with all the different cheeses…it’s like a bite of heaven in every forkful. Check out what they are saying about this recipe over at All Recipes:
“Neither of us are big fans of mac and cheese but this was delicious and my kind of mac and cheese.”
See, even if you don’t normally like macaroni and cheese, you’re going to like this dish!
Ingredients
2 large Anaheim chile peppers, stems removed
2 tablespoons extra-virgin olive oil (optional)
1 cup heavy whipping cream
1/4 cup Land O’ Lakes butter
1 (8 ounce) package Kraft shredded pepper Jack cheese
1 (4 ounce) package grated Parmesan cheese
3/4 cup shredded mozzarella cheese
3/4 cup shredded Mexican cheese blend
1 pinch salt and ground white pepper to taste
1 cup elbow macaroni
1/2 sleeve buttery round crackers (such as Ritz), crushed
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Place Anaheim peppers in a blender and blend, adding olive oil as needed to create a smooth paste.
Heat cream in a pot over medium heat; stir in butter. Add Anaheim pepper paste, pepper Jack cheese, Parmesan cheese, mozzarella cheese, Mexican cheese blend; cook, stirring constantly, until cheeses are melted and sauce is smooth, 5 to 10 minutes. Season with salt and white pepper.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
Stir cheese sauce into elbow macaroni; transfer to a casserole dish and top with crushed crackers.
Bake in the preheated oven until topping is browned and cheese is bubbling, 20 to 25 minutes.
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Quick Tip: Spray pan with with cooking spray for an easier cleanup.
Thanks again to All Recipes for this zesty recipe.
