Tuesday, February 17, 2009

Spicy Mac and Cheese

1 lb macaroni noodles (4 c)
1/2 onion, diced
1/2 bell pepper, diced
1 4oz can diced green chilies
1 c frozen corn
1 heaping cup pepper jack cheese
2-3 cloves garlic, minced
1 c heavy cream
olive oil
2 T butter
salt and pepper to taste

Boil pasta until al dente. In large skillet, add olive oil and saute onions, bell pepper, garlic and corn over medium heat for a couple of minutes. Add in canned chilies and stir, then turn off heat. Drain pasta and add it to skillet. Pour on cream, cheese, then add salt and pepper to taste and stir. At the end, add 2 T butter and stir. Enjoy!

*I used a can of Mexicorn instead of frozen and it was great.
*I also used half and half instead of heavy cream and it was fine...not like it saves that many calories! It doesn't matter anyway...this is DELISH!!!
*You can also add diced grilled chicken.
*Adapted from The Pioneer Woman

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