Jalapeno mac and cheese! (recipe)

You seriously have to try this...

I minorly tweaked a recipe from Bitchin Camero for this "Cheesy Pasta & Peas" and it was awesome! I'm putting in my changes... and just re-wording the directions to simplify it!

The bit of heat from the jalapeno makes this a more "grown-up" version... and it was SO yummy! Also, it was surprisingly light for mac and cheese!!

Cheesy Pasta & Peas

1 lb. egg pasta (I used Ronzoni Healthy Harvest Extra Wide Noddles)
10 oz. fresh shelled or frozen peas (I used 12 ounces of frozen peas)
8 oz. Evaporated milk (I used Skim)
1/2 cup chopped basil leaves
6.5 oz. Gruyere cheese, shredded (I used Cheddar and probably 14 ounces because I have a house of cheese-lovers and cheddar is much cheaper)
2 Thai chiles, thinly sliced (I used Jalapenos because Thai chiles would be way too spicy for my family!)
1/4 cup breadcrumbs, preferably whole wheat and homemade (I used store-bought)

Preheat the oven to 400° and grease a large casserole dish.

Cook pasta until almost al dente (mine took 5 minutes). Drain and put back into pasta pot. Mix with all other ingredients except for breadcrumbs and toss until well combined. Put into baking dish and sprinkle with breadcrumbs.

Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes until top is browned and crispy. You can broil it for a few minutes too to get it extra crunchy!

Re: Jalapeno mac and cheese! (recipe)

Sounds delish!

Re: Jalapeno mac and cheese! (recipe)

We love spicy & who doesn't love Mac n' Cheese.