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Spicy Mac & Cheese

sanaacooks's picture
Ingredients
  Elbow pasta 3 Cup (48 tbs)
  Skimmed milk 2 Cup (32 tbs)
  Corn starch 2 Tablespoon
  Water 4 Tablespoon
  Tarragon leaves 2 Tablespoon, fresh, chopped
  Jalapeno 1 Small, seeded, chopped finely
  Red bell pepper 1⁄2 Medium, seeded, diced
  Cheddar cheese 1⁄2 Cup (8 tbs), shredded
  Pepperjack cheese 1⁄2 Cup (8 tbs), shredded
  Corn chips 1 Cup (16 tbs), crushed
  Cayenne pepper 1⁄4 Teaspoon
  Salt To Taste
Directions

GETTING READY
1. FOR THE SAUCE: In a bowl, dissolve the corn starch in the water.
2. In a saucepan, take milk and add the cornstarch, stir and cook over medium heat until the sauce thickens.
3. Put tarragon, the jalapeno pepper, the red bell pepper, the cayenne pepper and the salt. Stir and place aside.
4. In a large pot, bring salted water to a boil. Drop the pasta, stir and cook until the pasta is cooked but not mushy. Drain the pasta and set aside.
5. Preheat the oven to 395 degrees F.

MAKING
6. Add the pasta to the tarragon vegetable sauce. Sprinkle the cheddar cheese and the pepperjack cheese. Stir to mix.
7. Take a baking tray and spoon the mixed pasta. Top with the crushed corn chips and bake in oven for 25 minutes.

SERVING
8. In a serving plate, slice and serve garnished with more cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Taste: 
Spicy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
6

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