Ingredients

• 1 Tbsp    Salt
• 1 C         Macaroni
• 1 C         Heavy cream
• 1 ¼  C    Cheddar cheese
• 2 Tbsp  Southwest Poblano Spice
• 2 tsp      Vegetable oil
• 1 C         Shrimp (medium size – 4 per person)
• ½ C        Broccoli florist
• ¼ C        Carrot (¼” dice)
• ¼ C        Red peppers (¼” dice)

Preparation

1. In a 2 quart or larger pot, bring 1 quart of water and 1Tbsp salt to a boil. Add macaroni and cook for about 4 minutes, or until fully cooked.
2. Strain macaroni and reserve liquid for use later.
3. In a 1 quart pot bring cream up to a simmer over medium heat. Stir in cheddar cheese.
4. Add macaroni to cheese sauce and season with 1 ½ Tbsp Southwest Poblano Spice.
5. In a saute pan over medium heat 2 tsp vegetable oil. Cook shrimp for about 3 minutes. Then add all vegetables and cook for 2 additional minutes. Sprinkle in the remaining spice.
6. Add shrimp and vegetable mixture to the sauce. Add salt to taste and serve

•For vegetarian use cauliflower, parsnips, Brussel sprouts

•Use crab, scallops, chicken

•Finish with some greens (lettuces), tomatoes