CREOLE-STYLE MAC AND CHEESE

1 pound uncooked pasta

noodles

4 cups water or chicken

broth

10 ounces smoked ham,

diced

3 tablespoons Louisianastyle hot sauce, plus more for serving 2 jalapeño peppers, ribs and seeds removed, diced, plus more for serving

4 tablespoons butter 2 tablespoons Creole

seasoning blend 1teaspoonsalt

3/4 cup 2 percent milk 2-3 cups shredded pepper

jack cheese

In a pressure cooker, add the pasta noodles, water, smoked ham, hot sauce, jalapeños, butter, Creole seasoning and salt. Stir well.

Secure the lid and pressure cook on high for 4 minutes. When the timer goes off, release the steam, then remove the lid. Stir in the milk and cheese, until the cheese is melted through.

Serve with extra hot sauce and garnish with chopped jalapeño peppers. Serves 6-8.

Per serving, based on 6: 601 calories (percent of calories from fat, 39), 29 grams protein, 62 grams carbohydrates, 3 grams fib er, 26 grams fat (14 grams saturated), 83 milligrams cholesterol, 1,680 milligrams sodium.

— ADAPTED FROM “THE SPICY FOOD LOVERS’ COOKBOOK” BY MICHAEL HULTQUIST, PAGE STREET PUBLISHING CO., 2018. REPRINTED WITH PERMISSION.