White Christmas Cheddar Spicy Mac & Cheese

Today is Christmas Day.  And wouldn't you know it?  It is unseasonably warm outside, almost in the 70s, which is insane for this time of year in Oklahoma. 

Anyway.  

One of my favorite restaurants in Bartlesville makes a delicious dish called Five Cheese Mac.  It's their house specialty.  It's macaroni and cheese with a little hotness, a little kick.  You can keep it sans the beef, pork, or seafood and just keep it real, if you want.  They actually let you choose and have a mean menu FULL of plates and bowls featuring uniquely twisted names for each variation of the dish.  For example, the Cluck & Squeal has chicken AND bacon in it, along with the usual and customary jalapenos.  The Hog Heaven Mac offers itself complete with pulled pork and bacon!  You can get it on a burger!  You can get it formed and fried into balls!  You can take it on the run and get it to go!  Heck, they even let you request they go easy on the jalapenos, can you imagine?!  All that spice mixed with the cheddar, though, makes it hard to burn your tongue on the fiery goodness.  What else is there to say other than this dish is perfect?  

Well, just like warm Oklahoma weather on Christmas Day, this is an insanely good slant on that dish that I soooo love from Painted Horse.  If you appreciate savory and sultry cast upon a beautiful blanket of white as much as I do, you should try your hand (and mouth!) at this.  It takes lots of stirring and standing at the stove, but the end result will have you singing your favorite Christmas song!  Yes, it's THAT good.  If I ever get an urge to cook a big holiday meal with my all family's faves, I believe I will add this mac & cheese dish to the spread.  Why not?  I mean in winter anyway, the more carbs, the better.  

Special thanks to Sandy Buck for sharing her recipe for Stovetop Mac & Cheese, which inspired me to make this spicy version!  Merry Christmas, Everyone!  

                        Spicy White Cheddar Mac & Cheese
Ingredients:
16 oz elbow macaroni
2 Tbsp cornstarch
1-3/4 cups chicken broth
1 (12-oz) can evaporated milk
1/4 tsp salt
4 oz cream cheese
3 cups shredded white cheddar cheese
1/4 cup grated Parmesan cheese
1/4 to 1/2 jar diced jalapeno peppers (add according to taste) 
chopped green onion (optional)

Directions:
1.  Boil the macaroni according to package directions.  Drain, but do not rinse.
2.  In a stockpot over medium-high heat, whisk the cornstarch into the chicken broth until dissolved.  Bring up to a simmer, and let cook for 2 minutes.
3.  Whisk the evaporated milk and salt into the thickened chicken broth, and bring back up to a simmer. 
4.  Remove sauce from heat, and stir in cream cheese, white cheddar, and Parmesan cheese until melty and gooey and creamy! 
5.  Add the cooked macaroni into the cheese sauce.  Add diced jalapenos.  Stir to combine before serving.  
​6.  Add chopped green onion just before serving.