Jalapeno Mac & Cheese

Thanksgiving was great.  I was not in charge of the turkey which always makes me happy.  I was in charge of some side dishes though, including the mac and cheese.  Super simple recipe.

I made 2 lbs of noodles (elbow, shells, whatever you want).  Start off by cooking those noodles per the instructions on the box and drain.  Add about 4 TBSP of butter just to keep things from sticking too much to the pot.  Let it melt and return the noodles.   Then I added 2 5oz containers of pepper Boursin cheese and 2ish cups of cream to help the melting process.  I added about 2 cups of shredded mild cheedar and 1 cup of marble cheddar.  Be generous with the cheese – it is mac and CHEESE!  Add 1 4oz can of diced jalapeno. Mix it all together.  Taste it at this point, if there isnt enough heat, add more jalapeno — you can add heat but you can’t take it away if you use too much out of the gate.

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You can stop there and serve once its all melted and blended together.  Since I was making multiple dishes for Thanksgiving, I buttered a large casserole dish and put the mac and cheese in it, topped with more shredded cheese and dotted with about 2 TBSP of diced butter.  That way about an hour before dinner, I could put all my dishes in the oven at 350 degrees for an hour to reheat and be hot for dinner.  If you do this, watch your cheese – after about 30 minutes I covered with foil so the top wouldn’t burn.

It’s simple and delicious and great as leftovers.

Author: NicoleJeannette

I'm an unofficial cook, baker, and VR enthusiast in Colorado Springs.

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