Yummy, delicious and a little bit of heat makes this the perfect side dish to a big juicy steak! This delicious recipie is easy to make and tastes like you spent hours working on it.
What You Need:
1 2/3 cups elbow noodles (cooked and drained)
4-5 seeded and diced jalapenos (I've also used 1-3 habaneros depending on the heat)
2 Tbsp cornstarch
1 tsp salt
1/2 tsp dry mustard
1/4 tsp black pepper
1 can Nestle Carnation Evaporated Milk
1 cup water
2 Tbsp butter
2 cups sharp cheddar cheese
Preheat oven to 375 degrees and grease a 2 quart casserole dish.
In a small saute pan, add canola oil and diced jalapenos. Saute until soft and set aside.
In a large pot, mix the cornstarch, salt, dry mustard, and pepper. Whisk in the evaporated milk, water and butter.
Cook, stiring consantly until the mixture comes to a boil for one minute. Stir in 1 1/2 cups shredded sharp cheddar cheese and the sauted jalapenos.
Stir in the cooked noodles and pour into the greased casserole dish.
Top with remaining shredded cheese and a few jalapenos for decorations.
Bake for 20-30 minutes and enjoy! The leftovers heat up really well the next day too!
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