Mac and Cheese with a kick.

On Monday, my parents and Amma came down to Gilbert for a change and we went to lunch at Famous Dave's at San Tan Village. I ordered their mac and cheese as the side for my sandwich on the recommendation of our server, and boy, he wasn't joking: it was The Best Mac and Cheese That Ever Existed.

A side simply wasn't enough to satisfy my new found love for this mac and cheese. So when I got home, I decided to attempt to recreate it for dinner that night in the form of a bake. I mostly made it up as I went along, and I am going to do my best to estimate what I did here, but it is a work in progress and I'll keep refining it as I go if necessary. But here it is for now:

1 box Kraft Mac and Cheese (and butter, milk and cheese mix that's required per package directions)
1 cup whole wheat spiral pasta
1 1/2 cups shredded cheddar cheese
1 cup frozen sweet corn, thawed
3/4 cup bread crumbs
3 tablespoons chopped jalapeños (from a jar, stored in water)
2 tablespoons fresh chopped parsley or 1 tablespoon dried parsley
2 tablespoons cream or half and half
1 tablespoon dried red pepper flakes
1 teaspoon chili powder

Preheat oven to 375 degrees. Spray an 8×8 glass baking dish with cooking spray.

Cook Mac and Cheese and pasta according to package directions. In a large bowl, mix together all ingredients except for 1/2 cup of the shredded cheese and stir until thoroughly mixed. Transfer to the baking dish and top with remaining 1/2 cup of cheese (or however much you want). Pop in the oven for 20 minutes, or as long as it takes for the dish to turn bubbly and golden brown.

This recipe can be altered according to how mild or spicy you prefer it- just adjust the amount of jalapeños you add to the mix. It was super easy and I can't wait to make it again! Thank you Famous Dave's for the inspiration!

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