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Recipe: How to make spicy mac & cheese with a simple homemade salsa

After a year in lockdown, many of us have been learning new skills and getting creative in the kitchen. It’s been such a joy to challenge ourselves and pick up new recipes.

However, we all have those never-ending days where nothing seems to go to plan, you spilled coffee on your shirt, your laptop froze for two hours, your kids are screaming the house down, and the last thing you want to do when 5 o’clock rolls around is don an apron and get cooking.

That’s where this simple, fool-proof recipe comes into play. Not only is it super quick and easy to put together, but it’s also absolutely delicious and the perfect hearty meal to get you through the evening when all you want to do is sit down with some tasty comfort food.

So give it a go — you won’t regret it!

Serves: 4

Prep time: 5 mins

Cook time: 15 mins

Ingredients:

400g macaroni pasta

1 tablespoon light flavoured oil

4 tablespoons ready chopped onion

150g frozen peppers, defrosted

500g cheese sauce

50g grated mature cheddar cheese

2 tablespoons jalapeno peppers, chopped

200g cooked ham, torn

For the salsa:

200g cherry tomatoes, chopped

½ onion, finely chopped

Small bunch coriander, chopped

1 tablespoon jalapeno peppers, chopped

Method:

To make the salsa, mix all of the ingredients with a tablespoon of the jalapeno brine. Cook the macaroni according to packet instructions.

Meanwhile, heat the oil in a non-stick frying pan over a high heat, add the onion and peppers and cook for 5 minutes until starting to soften and turn golden.

Stir in the cheese sauce, jalapenos and the ham. Remove from the heat.

Heat grill to hot. Drain pasta then stir into the sauce, transfer to an ovenproof dish, sprinkle with cheese and grill for 5 minutes until golden. Serve with salsa.

 

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