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Zesty Mac ‘n Cheese

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Spice up your mac ‘n cheese with a kick of jalapeños! These peppers add just the right amount of zest, mellowing as they cook while still bringing plenty of flavor. Customize the heat level by adjusting the amount to your preference. This creamy, cheesy dish also features starch-resistant elbow macaroni, making it a deliciously satisfying low-carb twist on a classic comfort food favorite!

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

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 leach 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 use them.

Remove the starch-resistant macaroni from the refrigerator and dunk it in boiling water to reheat it for a couple of minutes. 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.

If you like this recipe, you may also like the following recipes:

Baked Macaroni and Cheese

Indian-Style Macaroni and Beef

Jalapeno Popper Cauli Mac

Zesty Mac ‘n Cheese

The jalapenos and poblano peppers make this as colorful as it is zesty. This mac 'n cheese recipe is cheesy, creamy and spicy with a crunchy almond topping in place of breadcrumbs to keep it low carb. Zesty Mac'n Cheese is the perfect accompaniment to burgers, hot dogs, brisket, chicken and so much more.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 people

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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