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Spicy Macaroni & Cheese

19 March 2009


I don’t think it will surprise any of you to discover that I stalk Pioneer Woman.  When I found this recipe for Spicy Mac & Cheese I was thrilled, ecstatic, obsessed even.  I made a quick run to the grocery store for a block of pepperjack cheese and a couple of steaks and then started chopping.  The recipe sounded delicious, onion and bell peppers and green chilies…well, I was kind of disappointed.  This dish wasn’t particularly spicy, and it wasn’t particularly cheesy.  What kind of Mac & Cheese is this?  I suppose it is possible that I am incapable of measuring, but I doubt I’ll be retrying this recipe, just in case.

Luckily, the steaks were delicious.  I don’t have a back patio with a BBQ, but I have learned to master the oven-broiled steak.  All you need is a lot of salt and pepper and a bit of tinfoil.  Line a 8×8 pan with foil, throw on your well seasoned steak and put into an oven preheated to 500 degrees.  Make sure you watch your steak, flip it after about 5 or 6 minutes and then take out when it is done to your liking.  “Spicy” Mac & “Cheese” recipe after the break.

Spicy Macaroni & Cheese

4 cups cooked macaroni or curly noodles

1 TB olive oil
2 to 3 cloves garlic, chopped
1/2 red onion, minced
1/2 red bell pepper, minced
1 finely diced jalapeno
1 cup frozen corn
1 small can chopped green chilies
1 cup cream
1 1/2 cups grated Pepper Jack cheese
2 tablespoons butter

Boil pasta until al dente, drain well.

In large skillet heat oil, add garlic, onion, peppers and corn, stir until soft. Add green chilies and stir. Remove from heat and add pasta. Add cream & cheese, salt & pepper. Stir around for a minute and add butter. Salt & pepper to taste.

Serve with steak or chicken for a full meal, or as a side dish.

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