This is one of the vegetarian dishes I’ve made for our meal swap. After being frozen, it isn’t as wonderfully creamy as hot off the stove, but it still has a great flavor (what Pioneer Recipe doesn’t??). I recommend freezing it in a casserole dish so it can be warmed up in the oven. I’ve tried freezing in bags and then reheating on the stovetop and it didn’t turn out quite as well.
I hope you’ve been inspired this month to try out your own dinner swap. If you want to start small, start by organizing a soup swap with a bunch of your friends. Everybody brings 4 batches of soup and then everyone draws numbers to see who gets to pick first. Everyone goes through and picks one soup and then you repeat the order to pick the next three soups. Give it a try!
4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter
Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.
(Adapted from Pioneer Woman)
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