Spicy Pepper Jack Mac and Cheese


2 (6 ounce) boxes Horizon Organic Pasta Shells & White Cheddar Cheese

1 cup 2% milk
1/2 cup unsalted butter
8 ounces pepper jack cheese
1  (14 ounce) package hot smoked sausage
4-8 jalapenos (to taste, less for mild and more for hot)

Bring an 8 quart covered pot 1/2 filled with water to a boil over high heat. Once it boils, add macaroni. Reduce heat to medium high and cook uncovered to al dente (has a bite to it), about 10 minutes. Drain and set aside.

Meanwhile warm a large 12” skillet over medium-high heat. Slice sausage into coins and add to skillet, cook until browned then flip and cook the other side until lightly browned. Remove from skillet and place on a plate. Set aside.

While the sausage is cooking dice jalapenos. Remove seeds and veins for the least heat, add them in for an extra kick. 

Add diced jalapenos to the sausage drippings and sauté until softened, 3-5 minutes. Remove sautéed jalapenos from pan with a slotted spoon and place on the plate.

Add butter, milk and cheese packet to drained macaroni. Crumble in pepper jack cheese. Stir until combined. Add jalapenos and sausage. 

Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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