Macs Spaghetti Red Spicy With A Kick Recipes

SUPER SPICY MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
• Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
• Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.

MAC'S SPAGHETTI RED (SPICY WITH A KICK)

Steps:

• In a large skillet over med-high heat brown the hamburger (use a spatula to crumble the meat up fine while it cooks.
• In a large stock pot start your pasta water to boil (don't forget to season the water with salt). Add spaghetti when the water has come to a rolling boil.
• Once the meat is browned, strain it and return it to the pan.
• Add the other ingredients except the spaghetti. Mix and simmer over low-med heat (be sure to stir occasionally so that it doesn't stick).
• Strain the pasta when it's done and return to the stock pot.
• Pour the meat sauce into the stock pot with the spaghetti and mix well.

BEEF HASH WITH A SPICY KICK

Steps:

• In a large plastic bag set in a bowl, combine orange juice, lime juice, and adobo sauce.
• Add meat, turning to coat.
• Close bag.
• Marinate in refrigerator for 30 minutes. Drain and discard marinade.
• Pat meat dry with clean white paper towels. (Removing as much moisture as possible from the meat makes for a crispy hash.)
• In a 12-inch heavy skillet cook the onion, garlic, and chili powder in hot oil over medium heat for 5 minutes or until onion is tender.
• Add meat to skillet; cook and stir about 2 minutes or until meat is browned.
• Stir in potatoes and chipotle peppers. Spread in an even layer in the skillet.
• Cook for 8 minutes more or until potatoes are golden brown, turning occasionally.
• Stir in tomatoes and chopped cilantro. Season with salt and pepper.
• Serve with fried eggs and fresh cilantro.
• *To Cook Potatoes: Remove eyes from potatoes. Cut potatoes into quarters. Cook, covered, in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender.
• Drain.

EASY COLESLAW WITH A KICK!

Steps:

• Mix everything but the coleslaw together.
• Pay special attention to be sure the wasabi is well blended. A trick I learned that works very well, is to put all the ingredients but the coleslaw mix into a big ziploc bag, then squish, shake, and massage the ingredients into a nice smooth blend.
• Then add the coleslaw mix and the ingredients together in a large bowl and mix well.
• Cover and put it in the fridge for a couple hours to overnight to allow all the flavors to blend inches It will be soupy on the bottom, but the salad will be crisp.