Tis the season of comfort food. And it doesn’t get more comforting than mac and cheese. This particular mac and cheese recipe is extra special. When I lived in San Diego I worked in a bar with probably the best bar food ever, and this is one of their best sellers. I’ve adapted the recipe to make enough for 5-6 people, but Jeff usually likes to eat most of it himself. When we have people over for dinner, I usually pop this in the oven, it’s really easy and soooo delicious.
- 1 1/2 bag of Cavatappi pasta (any pasta works, we don’t have cavatappi so we used penne)
- 4 cups Cheddar cheese
- 3/4 cup of cream
- 1cup Grated parmesan
- 3 Jalopeños
- 1 1/2 Cups of frozen or canned corn
- 2-3 Andouille Sausages
- 1/2 cup Bread crumbs – optional
- Preheat oven to 350 degrees F
- Fill large pot with water, add a pinch of salt, and throw in pasta.
- While water is boiling, mince jalopeños (leaving in some seeds if you like heat) and cube Andouille sausage.
- Put some olive oil on a pan, and add jalopeños, corn, and sausage. Heat on medium until corn is unfrozen or jalopeños are fully cooked.
- When pasta is done, drain water and put the cooked pasta back in the pot. Add 3 cups cheddar cheese, cream, and 1/2 cup of Parmesan, and jalopeño/sausage/corn mixture. Stir until you have a cheesy-pasta-goodness consistency.
- Pour mac & cheese into a 9×13 baking pan and distribute evenly. Top with remaining cheddar and Parmesan cheeses and breadcrumbs.
- Put baking pan in the oven for about 10 minutes or until the cheese is melted and the top is a nice golden brown.
- Remove from oven, serve up, and enjoy!
If you really love fun mac & cheese I suggest this recipe from Travel Babbles as well: Buffalo Chicken Bacon Mac & Cheese, I made it a few days ago and it was amazing.
What’s your favorite comfort food this time of the year? Are you as much of a mac and cheese nut as I am?
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