- ½ Lb. Elbow Macaroni
- 1 ½ Cups Heavy Cream
- 1 ¼ Cup Shredded White Cheddar Cheese
- 1-2 Jalapeno Peppers-finely chopped
- Salt and Black Pepper
Cook the macaroni according to in 2 quarts of boiling salted water. Drain, but do not rinse.
In the same pan the macaroni was cooked in, bring the heavy cream to a full boil.
As Seen On
Add the cooked macaroni and continue to boil the cream. As the mixture starts to lightly thicken, start gradually adding the cheese, stirring. Continue until all the cheese has been added. Finish by adding the jalapenos and seasoning to taste with salt and pepper.