Jalapeno Mac & Cheese

PREP: 25 min. • COOK: 3 hours MAKES: 15 serv­ings

Simple & Delicious - - RECIPE INDEX -

A friend brought me a big casse­role of mac ’n’ cheese along with the recipe many years ago af­ter I had knee surgery. Over the years, I fid­dled with the recipe, most re­cently adding jalapenos at the re­quest of my son. What an awe­some spicy twist! —Teresa Gustafson, Elk­ton, MD

1 pkg. (16 oz.) un­cooked el­bow mac­a­roni

6 Tbsp. but­ter, di­vided

4 jalapeno pep­pers, seeded and finely chopped

3 cups shred­ded ched­dar cheese

2 cups shred­ded Colby-Mon­terey Jack cheese

2 cups whole milk

1 can (103/4 oz.) con­densed cream of onion soup, undi­luted

1 can (103/4 oz.) con­densed ched­dar cheese soup, undi­luted

1/2 cup may­on­naise

1/4 tsp. pep­per

1 cup crushed Ritz crack­ers (about 25 crack­ers)

1. Cook mac­a­roni ac­cord­ing to the pack­age di­rec­tions for al dente; drain. Trans­fer mac­a­roni to a greased 5-qt. slow cooker.

2. Melt 2 Tbsp. but­ter in a large skil­let over medium-high heat. Add the jalapenos; cook and stir 5 min­utes or un­til crisp-ten­der. Add to slow cooker. Stir in the cheeses, milk, soups, may­on­naise and pep­per.

3. Cook, cov­ered, on low 3 hours or un­til cheese is melted and mix­ture is heated through. Melt re­main­ing but­ter; stir in crack­ers. Sprin­kle over mac­a­roni mix­ture.

PER SERV­ING

428 cal., 27g fat (13g sat. fat), 53mg chol., 654mg sod., 33g carb. (5g sug­ars, 2g fiber), 14g pro.

TEST KITCHEN TIPS

• Leave some of the seeds in the jalapeno pep­pers for ex­tra heat.

• Be sure to cook the pasta just short of ten­der. It will con­tinue to cook in the slow cooker.

JalapenoMac & Cheese

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