Finally sharing this long awaited recipe with you all today and Im so excited! I tried this two different ways and this was definitely the best version! I wanted the mac and cheese to be creamy, spicy, and cheesy!! This recipe is similar to my Pav Bhaji Pasta- but with just more added heartiness ?
You could definitely bake this off in the oven and top it with a bread crumb topping but I love me a stove top mac and cheese- I feel like its always just creamier, plus if you have a bird in the oven- this is one less thing that needs to fit in there!
Based on how AL DENTE you cook your pasta- it will soak up more or less liquid- making it less or more creamy so please eyeball this part. After you add the pasta to the sauce you will notice it getting thicker (as the noodles get plumper) so keep adding additional half and half until you have your desired creaminess. Make sure you also adjust salt after this!
Preparing Ahead of time:
Cut all of your veggies one or two days before to save yourself time- especially get all the garlic peeling out of the way and have it chopped/blended ahead of time.
If you’ll be taking this somewhere or making it ahead of time- I suggest reheating it with some additional milk or half and half to bring back the creaminess ! You can take this in a crock pot/Instant Pot so you can just plug it in, a regular pot so you can just put it right on the stove- or a casserole baking dish if you plan on placing it in the oven to heat up !
If you like a lot of spice- use the tiny green chilis instead of serrano and if you don’t like too much spice- use jalapeños with the seeds removed!