This Spicy Mac n Cheese is made with 4 kinds of cheese, veggies & flavored with Jalapeno, cumin and nutmeg!

Let me tell you right away that this is not your average Mac n Cheese! It’s got jalapeños that add a bit of heat to cut through the excessive cheese overload. It’s seasoned with cumin and nutmeg that adds a wonderfully mild flavour to the pasta. And I’ve also added carrots, corn and zucchini to the mix so I can tell myself that I am not just eating pasta and cheese. Yumm!

And there’s a LOT of cheese and dairy in this, I tell ya! Butter, Milk, Parmesan, Cheddar, Monterey Jack  and Cream Cheese  puts the total at 6 kinds of dairy! Seriously, do not eat this more than twice a year! It will be the death of you! A happy death, granted, but death nevertheless.

Make the sauce and toss in the cooked pasta. There are two ways to enjoy your Spicy Mac n Cheese:

1. Straight from the stove – once you stir in the pasta in the cheese sauce, garnish with cilantro and serve. This will give you the creamiest version of Mac n Cheese. Eat it hot while the cheese is still molten for maximum gooey-ness.

2. Not a fan of gooey-ness? Take it one step forward: transfer the pasta to an oven proof dish. Top with more cheese, breadcrumbs and bake. The pasta will absorb the sauce further, and the bread crumbs will add a bit of crunch to taste.

Either ways, be sure to serve it hot! Unlike the regular mac n cheese (which I find quite bland, to be honest), this one is full of flavour and character, if you know what I mean. It is a very, very interesting spin on an old classic, and you can take that to the bank!

And for those who are curious, the green juice at the back is strained pineapple juice blended with a little leftover mint gel from the Carrot Halwa Jelly I made last week. And it was good!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.