Rachael Ray: Jalapeno Popper Mac and Cheese
Rachael Ray really outdid herself on this mac and cheese. For me, this is so close to the ultimate mac and cheese. I never in a million years would have thought to have cream cheese in this dish, but it makes is so nice and creamy. If you’re on a health kick this probably isn’t for you, but if you’re looking for some amazing mac and cheese, I’d try this one out! I’m tempted to freeze some squares of it and try my hand and fried mac and cheese. One of my all time favorite things at the Cheesecake Factory. It might not be a total Rachael Ray recipe, but it might be worth the try!
Recipe: Jalapeno Popper Mac and Cheese
Jalapeno Popper Mac and Cheese
Cookbook: Everyday with Rachael Ray Magazine
Total Time: 25 minutes
Notes:I didn’t add the peppers in the pasta while it was cooking, I want to reserve some for the baby in case it was too hot for him. I also didn’t buy regular milk at the store, so I used a mix of heavy cream and vegetable stock. Really, I didn’t feel like with was all that hot, so I think he could handle it. If you want it hotter, I’d add some more jalapenos. I also had to use the canned serrano peppers; I can’t find fresh ones at the store. To make this my ultimate mac and cheese I would add: tomatoes, poblano peppers, and top it with bread crumbs and throw it under the broiler. But like I said, this is pretty close. I feel bad that my husband is missing out on some really great meals!
Ingredients
saute peppers and garlic
melt cream cheese in milk
add shredded cheese to cream cheese
drain pasta
add peppers
mix pasta with cheese sauce and broil until brown and bubbly
Tags: dinner, Jalapeno Popper Mac and Cheese, lunch, rachael ray recipe
