This is a super simple home made mac and cheese recipe, that is so delicious!

1 yellow onion finely diced
1 red bell pepper finely diced
olive oil
1 quart heavy cream
4 cups shredded mexican blend cheese (Jack, cheddar)
1 13.5 oz box whole grain penne pasta
1 Tbs fresh crushed garlic
2 Tbs Cin Chili chili seasoning

In a large pot bring 5 quarts water to boil. Add pasta boil for approx. 9 minutes until al dente. Drain and set aside. Saute the onions and bell pepper in olive oil until nicely carmelized. Add the cream, garlic, and Cin Chili seasoning.  Bring back to a simmer. Stir in the cheese, when completely melted remove from heat.  Pour half of the pasta into a large caserole dish. Cover with 1/2 of the cheese sauce.  Pour the rest of the pasta on top and cover with the remaining cheese sauce.  Bake in a 350 degree oven for 30 minutes.  Or until nicely browned on top.

As you can imagine there are countless ways you could spice this up!  Since I was cooking for children I chose to cover my serving with Scoville Institute’s Red Savina after it was cooked.  You could add fresh hot peppers to the saute, dry ground pepper, pepper flakes… Maybe some bacon…Maybe a crispy topping…  In the end I just chose to keep this one simple.