Bit-O-Heat Heart-Attack-Mac

Jenny White

By
@wigsonfire

Definitely not for the faint of heart or anyone watching calories! This mac and cheese is so rich and gooey and oh-my-goodness good. And it has just the right amount of heat.

I like to use shell macaroni and I also prefer to cube the cheese because then you get these nice pockets of cheese throughout the dish.

And if you don’t like the spice, it’s great without the jalapeños, too. I’ve been toying with the idea adding some chopped bacon. YUM!

Enjoy!


Featured Pinch Tips Video

Comments:

Serves:

a lot, it's very filling

Prep:

15 Min

Cook:

30 Min

Ingredients

16 oz
bag of large shell, elbow, or spiral macaroni
8 oz
package of cream cheese (softened)
3-4
heaping tbsp. of sour cream
1/2 pt
heavy whipping cream
8 oz
cubed or shredded extra sharp tillamook cheddar
8 oz
cubed or shredded medium tillamook cheddar
1/2 to 3/4 c
nacho sliced jalapeño peppers, diced

TOPPING

6 Tbsp
butter
1 to 3/4 c
italian seasoned bread crumbs (add more if mixture is too wet)

Directions Step-By-Step

1
Preheat oven to 350.
2
Boil pasta according to directions on bag.
3
While pasta is cooking, cut up cheese and jalapenos.
4
Drain pasta. Return to pan and add package of softened cream cheese.
5
Stir until melted and pasta is coated. Add sour cream and whipping cream. Mix well.
6
Stir in sharp cheddar, medium cheddar, and jalapeños until evenly distributed.
7
Transfer to 13”x9” baking dish. Bake in oven until bubbly, 20-25 minutes.
8
While pasta is baking, melt butter and combine with bread crumbs.
9
After 20-25 minutes are up, top with bread crumb mixture and broil on low until golden brown.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Other Tag: Quick & Easy
Hashtags: #cheese, #jalapenos