Jalapenos are the star of the show in this flavorful mac’ n cheese recipe. Don’t be afraid of the jalapenos because when cooked, they become a little milder. You can adjust the number of jalapenos to fit your own heat tolerance. Starch-resistant elbow macaroni also plays a part in this low-carb, cheesy dish.
Ingredients
1 package Dreamfield’s elbow macaroni
1 tsp. cornstarch
1 cup milk
1 cup cottage cheese
1/2 cup cheddar cheese
1 – 2 jalapenos, seeded and diced fine
1 small onion, grated
1/4 cup poblano pepper, diced
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. red pepper flakes
1 Tbsp. butter
1/2 cup sliced almonds
Instructions
To make the elbow macaroni starch-resistant, boil the pasta according to package directions 24 hours before it is needed. Drain and store in the refrigerator in a resealable bag. Making the pasta ahead of time allows the starches to leech out of it, making it more low-carb or Keto friendly. Starch-resistant pasta will not spike the insulin in the body. If you are not following a low-carb or Keto diet, you can make the elbows the day you will use them.
Remove the starch-resistant macaroni from the refrigerator and dunk it in some boiling water for a couple of minutes to reheat it. Drain. Place in a large bowl.
In a measuring cup, mix the cornstarch and milk. Pour into the bowl with the macaroni.
Add the cottage cheese and cheddar cheese to the elbows. Mix well.
Add the jalapenos, onion, poblano pepper, Dijon mustard, salt and red pepper flakes. Give it a good mix.
Pour the macaroni mixture into a greased casserole dish. Top with chopped sliced almonds dotted with butter. Bake at 350 degrees for 20 minutes.
This recipe is a terrific twist to regular mac n cheese. It pairs well with hamburgers hot dogs, steak, chicken and many other meals.
Zesty Mac ‘n Cheese
Equipment
- 1 large pot
- 1 colander
- 1 knife
- 1 large mixing bowl
- 1 measuring cup
- 1 Large spoon
- 1 medium casserole dish
Ingredients
- 1 pkg. 1 package Dreamfield's elbow macaroni
- 1 tsp. cornstarch
- 1 cup milk
- 1 cup cottage cheese
- 1/2 cup cheddar cheese
- 1-2 jalapenos, seeded and diced fine
- 1 small 1 small onion, grated
- 1/4 cup poblano pepper, diced
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- 1 Tbsp. butter
- 1/2 cup sliced almonds
Instructions
- Prepare the pasta according to package direction 24 hours before they are needed To make the elbow macaroni starch-resistant. Drain and store in the refrigerator in a resealable bag. If you are not following a low-carb or Keto diet, you can make the elbows the day you will use them.
- Remove the starch-resistant macaroni from the refrigerator and dunk it in some boiling water for a couple of minutes to reheat it. Drain and place in a large bowl.
- In a measuring cup, mix the cornstarch and milk. Pour into the bowl with the macaroni.
- Add the cottage cheese and cheddar cheese to the elbows. Mix well.
- Add the jalapenos, onion, poblano pepper, Dijon mustard, salt and red pepper flakes. Give it a good mix.
- Pour the macaroni mixture into a greased casserole dish.
- Top with chopped sliced almonds dotted with butter. Bake at 350 degrees for 20 minutes.
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