Pack the Heat with Mac & Cheese

Preheat oven 350 deg

Grease 9x13" pan

1 package elbow macaroni cooked according to directions

2 lbs cheddar cheese (or whatever is your favorite kind) cubed

2 eggs

1/2 cup sour cream

1/2 stick butter cut into pats

1 can evaporated milk

1 cup milk

1 tablespoon smoked paprika

salt & pepper to taste

1 Roasted poblano peppers (remove skin, seeds and membranes)

Cook macaroni according to directions, drain and put in 9x13 greased pan.

In small skillet saute 1 sliced leek and one roasted, peeled, diced poblano pepper.  Saute five minutes adding olive oil as needed.  Set aside

In separate bowl place evaporated milk, milk, eggs, sour cream, salt & pepper and whisk until complete combined.  Pour mixture over the macaroni, add the leek/pepper mixture and mix well.   On top of this mixture place the cubes of cheese and pats of butter.  

Cover with foil and bake for 1 hr.   Remove foil, add smoked paprika and stir well combining the cheese well.   Place back in oven for another 10 minutes.   

This mac & cheese recipe is adapted from Trisha Yearwood's recipe that she makes in a crock pot.  It is the best mac & cheese I have ever eaten but today I wanted something extra to go with our barbequed ribs and roasted veggies.

  I left the camera at school again so I will post Trisah's picture instead.  Just picture it peppered with poblanos...