Green Mac and Cheese

I made this recipe after seeing a spicy mac and cheese on TV. There was no recipe, so I just made one up. While it didn't seem very spicy to me, it came out delightfully creamy and gooey with just a hint of a kick.

• Preparation Time: 10 mins
• Cooking Time: 38 mins
• Total Time: 48 mins
• Calories: 652 Calories

Ingredients

• ¼ cup butter
• 1 cup heavy whipping cream
• 1 cup elbow macaroni
• ¾ cup shredded mozzarella cheese
• 1 (4 ounce) package grated Parmesan cheese
• 1 (8 ounce) package shredded pepper Jack cheese
• ½ sleeve buttery round crackers (such as Ritz®), crushed
• ¾ cup shredded Mexican cheese blend
• 2 large Anaheim chile peppers, stems removed
• 2 tablespoons extra-virgin olive oil (Optional)
• 1 pinch salt and ground white pepper to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.

Step 3

Place Anaheim peppers in a blender and blend, adding olive oil as needed to create a smooth paste.

Step 4

Heat cream in a pot over medium heat; stir in butter. Add Anaheim pepper paste, pepper Jack cheese, Parmesan cheese, mozzarella cheese, Mexican cheese blend; cook, stirring constantly, until cheeses are melted and sauce is smooth, 5 to 10 minutes. Season with salt and white pepper.

Step 5

Stir cheese sauce into elbow macaroni; transfer to a casserole dish and top with crushed crackers.

Step 6

Bake in the preheated oven until topping is browned and cheese is bubbling, 20 to 25 minutes.