Jalapeño Cheddar Mac & Cheese
Total Time: 35 Minutes
Serves: 8
Prep Time: 20 Minutes
Ingredients
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8 ounces uncooked cavatappi pasta or elbow macaroni (about 2 cups)
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1 can (10 1/2 ounces) Campbell’s® Condensed Cheddar Cheese Soup
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3/4 cup milk
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2 cups shredded pepper Jack cheese (about 8 ounces)
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1 tablespoon drained canned hot diced jalapeño peppers
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1 cup jalapeño kettle-cooked potato chips (we used Kettle® Brand), finely crushed or crispy jalapeños (you can use more, if you like)
Directions
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Cook the pasta according to the package directions. While the pasta is cooking, heat the oven to 375°F. Drain the cooked pasta and return to the saucepot.
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Add the soup, milk, cheese and jalapeño peppers to the pasta and stir to combine. Spoon the mixture into a 2-quart shallow baking dish. Sprinkle with the crushed potato chips.
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Bake for 15 minutes or until hot and the crushed chips are lightly browned.
Tips
For a different spin on a spicy mac & cheese,try this idea: Assemble and bake the mac & cheese without the diced jalapeño peppers and the potato chips. Then, drizzle the baked mac & cheese as desired with chili crisp! Chili crisp is a condiment made with chili peppers fried in oil, so it contains toasty, crispy, spicy bits of pepper, onion, garlic and other seasonings. You can find chili crisp with the other Asian condiments like soy sauce.
