Spicy Ranch and Jalapeno Mac and Cheese

• 3 cups uncooked pasta. I use Cellentani noodles but regular elbow macaroni is fine as well.
• 1 cup Kraft Triple Cheddar shreds
• 1.5 cups Kraft Pepper Jack shreds
• 1/2 cup Kraft Ranch Dressing
• 1/2 cup half and half
• 1 tablespoon butter
• 1 large jalepeno
• 2 sweet red chili peppers (may substitute for peppers of your choice)
• 8 oz golden sweet corn
• large, shallow serving dish

The first thing you want to do is cook your noodles to *just* softened.  While they are cooking dice your peppers and then combine them with your corn and a small amount of butter in a saute pan.  Cook over medium-high heat until the edges are slightly browned and set aside.  By now your noodles should be ready, so drain and transfer them over to a large bowl.  Add in your ranch and half and half then stir.

Once that is thoroughly mixed add in your cheese. One thing to remember about this step is that you want to make sure your noodle to cheese ratio is properly balanced.  Add too much and it’s overwhelming, add too little and it falls flat so for this recipe I am adding roughly three cups of cheese. I love cheddar, but since I wanted this dish to have a little kick I am splitting my cheese portion to result in half triple cheddar and half Pepper Jack. I use Kraft shreds because they come in the perfect portion sized bags and using pre-shredded cheese means I’m not wasting time shredding it myself.

Next fold in your corn/pepper mix, spread the whole thing evenly into a baking dish, add a light sprinkling of cheese over the top and bake at 350 degrees for around 15ish minutes.

When it is ready take it out of the oven, set it aside to cool for a few minutes and either serve or insulate and head over to your gathering.

From millionmoments.net