doesn’t this mac n cheese look just delicious? well…i’d be lying to you if i told you it was my creation! all the credit for this recipe goes to my husband. creating good mac n cheese kind of runs in his family. all i can say is that he learned well from his momma on this one! we like to make this for special occasions and family gatherings, as it is always quite a hit. it is also very nice to have on hand (pre-portioned) in the freezer. i am one of those crazy ladies who loves to keep a stocked freezer. at any given moment, i usually have around 15 pre-made meals in my freezer ready to go….just in case. it also makes weeknight dinners much easier, but my method on this is another post for another day. back to mac n cheese. here’s a warning for you: this stuff is rich and creamy, and very delicious! i think you’ll be very happy if you try it!
1lb pasta (i use rice pasta, but you can use whatever kind you like)
4C heavy cream
2lb sharp cheddar
1 onion and 1 bell pepper
4 habaneros (or spice of any kind…add to taste)
1/2 stick of butter
salt and pepper to taste
chop onion, bell pepper, and habs. cook noodles, but leave them firm. sauté onion, bell pepper, and habs in 1/2 stick of butter. let this cool for 20 minutes or so. slowly add cream, eggs, salt/pepper, and 1/2 of the cheese. stir until smooth. put noodles in cheese mixture after removing from heat. butter a 13x9. pour noodle and cheese mixture into 13x9. cover with remaining cheese. bake uncovered on 350 for 1 hour. *tip* put a larger pan under the 13x9 because in the beginning it will be very runny and it usually drips.