{"id":18399,"date":"2018-03-14T10:48:34","date_gmt":"2018-03-14T17:48:34","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=18399"},"modified":"2018-03-14T11:21:14","modified_gmt":"2018-03-14T18:21:14","slug":"spicy-southwest-mac-and-cheese","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2018\/03\/14\/spicy-southwest-mac-and-cheese\/","title":{"rendered":"Spicy Southwest Mac and Cheese"},"content":{"rendered":"

One of the meals that we ate when we were in Scottsdale, Arizona, was a spicy mac and cheese with sausage and red peppers. It was a nice change of pace from traditional mac and cheese, so we decided to try and replicate the recipe ourselves. Making homemade macaroni and cheese isn’t very difficult and tastes better than anything that you can get out of a box, but we rarely take the time to do it. Fortunately, it is easy to find seasoned varieties of sausage in the grocery store these days, so we didn’t have to go to the trouble of making our own sausage. We found a nice Cajun spiced andouille sausage that paired nicely with the chipotle chili. One nice thing about a recipe like this is that you can easily modify it to feed a larger crowd or reduce it for a meal for one or two. We decided to cook ours in individual crock bowls, but cooking it in a casserole dish would certainly be ideal as well. You can also use different types of pasta for the dish, but we used a Cellentani noodle as it has ridges to help hold the cheese. This is definitely a recipe that we would do again in the future.<\/p>\n

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Picante Macaroni and Cheese with Sausage in Scottsdale<\/figcaption><\/figure>\n

INGREDIENTS<\/strong><\/p>\n