Spicy Mac & Cheese

We are always trying different versions of mac & cheese - it's probably one of Matt's most favorite foods ever, and we're always looking for new ways to change it up a bit (however, more often than not, we make Matt's mom's version, which is so yummy and creamy and good...I should add that on here).

Anyway, I found this recipe on Pioneer Woman & knew we had to try it - I mean, mac & cheese, some spiciness...how could we go wrong? 

Spicy Mac & Cheese

Ingredients:

4 C cooked elbow macaroni

1 T olive oil

1 small jalapeno, de-seeded and finely diced

1/2 red onion, finely diced

Equal amount red bell pepper, finely diced

4 oz. canned green chiles, chopped

1 C frozen corn

1 (heaping) C shredded pepper jack cheese

2 - 3 cloves garlic

1 C heavy cream

2 T butter

Salt and pepper, to taste

Assembly:

Cook pasta until al dente.

In a large skillet (bust out the cast iron, will ya?), add the olive oil and saute the onion, pepper, jalapeno, corn and garlic over medium heat.  After a few minutes, add in the chiles and stir.  Turn off heat.

Drain pasta and add it to the pan.  Pour in cream, add cheese and salt and pepper - stir gently.  Add in the butter and stir gently again.

Serve by itself, or as a side to steak or chicken.  Just serve it.  Trust me.