Ay! Carumba!

14 May

When I make macaroni and cheese, I always use 1/3 pepper jack and 2/3 sharp cheddar.  I also use half the amount of pasta and toss in a package of frozen cauliflower.  I have always called it “Mexican Mac and Cheese” because it is mildly spicy and the cauliflower gives it an unfamiliar texture. But it’s good.

Last week, Aldi’s had some cheese called “Mango Fire” in the same bin with the pepper jack. “Mangos, huh? How spicy can that be?” Well, let me tell you, that stuff will just about clear your sinuses. I took it to a covered dish supper over the weekend, and warned people that is had a kick to it.

I didn’t have any leftovers.

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