bit-o-heat heart-attack-mac
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!
prep time
15 Min
cook time
30 Min
method
---
yield
a lot, it's very filling
Ingredients
- 16 ounces bag of large shell, elbow, or spiral macaroni
- 8 ounces package of cream cheese (softened)
- 3-4 - heaping tbsp. of sour cream
- 1/2 pint heavy whipping cream
- 8 ounces cubed or shredded extra sharp tillamook cheddar
- 8 ounces cubed or shredded medium tillamook cheddar
- 1/2 to 3/4 cups nacho sliced jalapeño peppers, diced
- TOPPING
- 6 tablespoons butter
- 1 to 3/4 cups italian seasoned bread crumbs (add more if mixture is too wet)
How To Make bit-o-heat heart-attack-mac
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Step 1Preheat oven to 350.
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Step 2Boil pasta according to directions on bag.
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Step 3While pasta is cooking, cut up cheese and jalapenos.
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Step 4Drain pasta. Return to pan and add package of softened cream cheese.
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Step 5Stir until melted and pasta is coated. Add sour cream and whipping cream. Mix well.
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Step 6Stir in sharp cheddar, medium cheddar, and jalapeños until evenly distributed.
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Step 7Transfer to 13”x9” baking dish. Bake in oven until bubbly, 20-25 minutes.
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Step 8While pasta is baking, melt butter and combine with bread crumbs.
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Step 9After 20-25 minutes are up, top with bread crumb mixture and broil on low until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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