WOW. Never again will I make Mac cheese the old way. Thanks to Food Gawker and more importantly The Pioneer Woman (Picture 327) I have found a far more exciting recipe with a kick all of it's own. But credit goes to you first P.W.
I had no cream so used sour cream, added peas and medium heat chilli (fresh) as I can't get the tinned sort she used by El Paso.
Here's what I did......
Cook around 3 cups of pasta in the normal way. While that is cooking, grate a cup of cheddar cheese, dice 1 onion, 1 capsicum, from the freezer get a handful
of baby peas and another handful of
Now, in butter, fry the onion 'til sort,
add the capsicum, peas, corn and chilli.
Drain off the pasta, once cooked and toss
into veg mix and stir well.
Add the sour cream and stir then add the
grated cheese. Stir again. It's now ready.
I served ours with a lovely steak cooked in garlic butter and had it with honey wholegrain mustard, and the SPICEY MAC CHEESE of course.
Please, go and see the Pioneer Woman. Her photo's on the recipe are just beautiful and so well explained too.
It might look ugly but it sure tastes good!
6 years ago