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.
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.