Why is macaroni and cheese just the best food ever? How do you go wrong with cheese and pasta.  The possibilities are endless when it comes to mac and cheese I believe.  Sometimes it needs to be fancy! Traditional stove top kind is delicious too and lets be real, every once in a while your mac and cheese needs some bacon.  In this case for whatever reason I end up making this particular mac and cheese during Christmas time for the past three years and plan to keep it a tradition 🙂  I guess that’s how I named this recipe and well the colors are pretty festive.

Ingredients:

1 lb. elbow macaroni (or a small cut pasta)

2 T Butter

1 jalapeno, diced fine and no seeds

1 red pepper, diced

1 clove of garlic, chopped

1/2 T red pepper flakes

1 T cornstarch

Salt and pepper to taste

1 and 1/2 blocks of grated cheddar

1 can of evaporated milk

1.  Boil a pot of salted water for your pasta.  Meanwhile, saute the chopped peppers in butter in a large pot until soft about 8 minutes on medium heat.
2. Add garlic and salt and pepper and cook an extra 2 minutes.
3. Turn heat to low and add milk.
4. Toss the cornstarch in a bowl with the cheese so they are incorporated together.
5. Drain pasta and add to milk and pepper mixture, stir together.  Add cheese mixture and stir until melted off the heat.  Season if necessary and serve right away.