Whenever we are having a group of our friends over for dinner, this is one of my favorite side dishes to serve. Macaroni and cheese is the ultimate comfort food, and this just seems like the adult version of what we used to love as a kid. There is so much flavor in here, everyone always just raves about the taste. Depending on the group size, this recipe needs to be doubled many times. Don’t worry about having leftovers, because they taste fabulous! Check out what they are saying about this recipe over at The Pioneer Woman:
“Serve with juicy steak, with grilled shrimp, chicken, or on its own. It’ll change your life for the better.”
Where has this recipe been all my life?!?
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 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: Add in more jalapeno for more spice.
Thanks again to The Pioneer Woman for this zesty recipe.
