Monday 28 March 2016

The Spicy Juan

The Spicy Juan

  • 400g Macaroni
  • 1 portion starter sauce (see The Don Macaroni for recipe)
  • 230g Mature cheddar, grated
  • 90g Monteray Jack, grated
  • 30g Parmesan, grated
  • 4 tsp chipotle paste
  • 1 jar red jalapeño chillies
  • A handful of chopped fresh coriander
  • 4 tbsp soured cream, to serve
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente.  Tip into a colander and leave to drain.  Meanwhile, in a heavy bottomed pan make the starter sauce then reduce the heat to low.  Add all the cheese and stir until melted.  Add the drained pasta and chipotle paste and stir through.  Spoon the Mac into 4 bowls and top with as many jalapeños as you like, a sprinkle of coriander and a few dollops of soured cream.

This recipe is from Anna Mae's Mac N Cheese

This was a tasty dish, comfort food at it's best and was a big hit in our household.  I tweaked the original recipe and mixed through most of the jalapeños into the pasta.  I also had some pork & jalapeño sausages, I removed the meat from the casing and fried off, breaking the sausage meat up until cooked through, I then stirred this through the pasta. 

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