Original post is here.
2-3 jalapenos, seeded and diced (I’ve always used 3 and could probably be okay with a 4th. Husband would probably prefer more than that or a spicier pepper used)
1 teaspoon garlic powder
1/2 teaspoon salt
Cream cheese, 1 block (8 oz)
2 cups milk
1 cup water
8 oz dried pasta
8 oz shredded Monterey jack cheese
1/2 cup bread or cracker crumbs
1 tablespoon olive or coconut oil
Preheat the oven to 400*.
In a large skillet, saute peppers with garlic powder and salt, cooking until softened (about 5 minutes).
Stir in cream cheese. Mix until until melted.
Add milk, water, and pasta. Bring to boil and then simmer for 10-15 minutes on medium or until the pasta is cooked through. Stir regularly.
Add in cheese; stir to melt. Transfer pasta/cheese mixture to an oven safe pan.
In a small bowl, mix crumbs with oil to evenly coat. Add to the top of your mac and cheese.
Bake for 5-10 minutes or until brown on top.
The original post calls for 1 medium onion, diced, to be cooked with the jalapeno in step one. Husband isn’t a big fan of onions and I force them on him in enough other meals that I figure I’d spare him on this.
Usually makes 4-5 servings, depending on how hungry we are.
I’ve done some variations. I’ve added bacon before – 6 slices just chopped up and mixed in. I’ve switched pastas – penne, cavatappi, rotini. Monterey jack cheese as listed sometimes or switched with cheddar or colby-jack or pepper jack depending on my mood. Most recently I used the Monterey jack cheese and added slices of pepper jack cheese on top of pasta/cheese mix and below the crumbs.
I have made this on several occasions and it’s quickly becoming one of my favorite meals. It doesn’t take too long to make, not too difficult, and is super delicious.