Something pretty quick to whip up for lunch or dinner, doesn’t have to be baked, but Who doesn’t like some crunch? Let’s get going.

Ingredients

1	LB	Pasta of Choice
3	TBSP	Butter
1	SM	Yellow Onion
1	MED	Pablano
1	MED	Red Bell Pepper
3	Cloves	Garlic
¼	TSP	Turmeric Powder
½	TSP	Black Pepper
To Taste		Salt
1 ½	C	Heavy Cream
8	OZ	Sharpe Cheddar Cheese
4	OZ	Pepper Jack Cheese
2	C	Corn Bread

Instructions

1. Let’s Start off with getting our vegetables prepped, everything should be cut into a small dice except the garlic, that should be minced. You can put them all into one bowl because you’ll be sauteing them all together in a bit.
2. Turn the Broil setting in your oven on to high, so it’s ready to crisp the top of your Mac and cheese.
3. Get a Large pot of water, salt it liberally and start heating it up for your pasta.
4. In the mean time, in a saute pan on medium high add your butter and once melted add your cut vegetables. Saute until everything is soft, but not mushy.
5. Add your salt, black pepper, and Turmeric and allow the turmeric to bloom in the fat for a minute or two. Add your heavy cream and reduce heat till it comes to a low simmer. Slowly start mixing in the cheese until everything is melted and incorporated. Fold in Half of your corn bread so the sweetness is evenly distributed. Set a side
6. Cook pasta according to cooking instructions or to how you like the texture of the pasta. Reserve 1 cup of pasta water and set a side. Drain the pasta and add the pasta into your cheese mixture, and mix until everything is coated, if it seams a little dry, add the pasta water, a little at a time making sure not to make it too runny.
7. Place your pasta into a baking dish and crumble the rest of the cornbread on top then place in the broiler until golden brown and crispy.
8. Once out of the oven it’s ready to eat. I hope you enjoy.

This recipe works as a great side, or you can even add a protein if you just want one quick meal. I would add some grilled or saute’d chicken cubed up into the actual dish.

I will be trying this recipe with some dairy free and gluten free alternatives, to see if i can achieve the same flavor and satisfaction without compromise.