Southwest Macaroni and Cheese

This southwest Mac & Cheese is not just your typical comfort food; it’s a delightful fusion of creamy textures and bold flavors that take the classic dish to a whole new level. The creaminess of the cheese sauce envelops the perfectly cooked pasta, creating a rich and satisfying base that is sure to please any palate.

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Tota Time: 25 Minutes

INGREDIENTS:

• 1 lb of elbow noodles

• 2 cups of heavy cream

• 1 TBS Worcestershire sauce

• 1 TBS hot sauce (I like cholula)

• 8 oz montery jack cheese

• 8 oz pepperjack cheese

• 8 oz white cheddar cheese

• One medium white onion - diced

• One Jalapeño - sliced thin

• 2 TBS olive oil

• Salt

• Black pepper

• Garlic powder

• Onion Powder

Instructions

1. Bring a large pot of salted water to a boil. Cook the elbow noodles according to package directions until al dente. Drain and set aside.

2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.

3. Add the diced onion and sliced jalapeño. Sauté for 5–7 minutes, or until the onions are soft and translucent.

4. Pour in the heavy cream and stir in the Worcestershire sauce and hot sauce. Bring the mixture to a gentle simmer.

5. Season with salt, black pepper, garlic powder, and onion powder to taste.

6. Reduce the heat to low. Add the Monterey Jack, Pepper Jack, and White Cheddar cheeses a handful at a time, stirring constantly until completely melted and smooth.

7. Add the cooked noodles to the cheese sauce and stir until every noodle is coated.

8. Taste and adjust seasonings if needed.

9. Serve immediately and garnish with additional jalapeño slices, shredded cheese, or a dash of hot sauce if desired.

Recipe Tip: For extra heat, leave the seeds in the jalapeño. For a milder version, remove the seeds before slicing. Add some chopped fresh tomatoes if you want a pop of fresh acid.