We are slightly obsessed with anything spicy here in the Shea household. You can easily control the heat in this dish by the amount of chili powder you use, but the more you add the yummier it gets!! Unless you don't like spicy. Then don't add any at all!
Either way, this twist on mac n' cheese is so creamy and yummy and still includes your veggies! How awesome is that?!
Get ready for the smell of cumin mixed with melted cheese and chili powder to fill your house. Everyone will be begging for seconds!
Mac 'n Cheese with a Kick!
Ingredients
-
3
large eggs
-
1/2 cup
half and half
-
1 teaspoon
dried cumin
-
1/2 teaspoon
dried oregano
-
1/4 teaspoon
black pepper
-
6 ounces
whole wheat elbow macaroni
-
1 tablespoon
extra virgin olive oil
-
1/2
yellow onion, diced
-
8-10
white mushrooms, sliced
-
1
14.5 ounce can diced tomatoes, drained
-
1 tablespoon
chili powder (if desired for spice)
-
1/2 teaspoon
dried cumin
-
1 1/2 cups
white cheddar cheese, grated
-
4 cups
broccoli, steamed and chopped
Cooking Directions
-
Boil a large pot of water. Add macaroni to boiling water and cook until al dente. Drain and pour macaroni back into pot over very low heat.
-
In a medium bowl, combine eggs, half and half, cumin, oregano and pepper. Set aside.
-
Heat a large saute pan over medium heat. Once hot, add oil, onions, mushrooms, and tomatoes. Stir in chili powder and cumin until cooked through. Turn off heat and set aside.
-
Pour the egg mixture and grated cheese into the pot of macaroni. Stir slowly and constantly until velvety and creamy.
-
Turn off the heat and stir in the cooked onions, mushrooms, tomatoes, and broccoli. Allow the macaroni to sit for 3-4 minutes to thicken.
