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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This ain't your grandma's mac and cheese. Ingredients:
1 1/2 cups rotelle pasta |
4 tablespoons butter, divided |
1/4 cup all-purpose flour |
3 cups whole milk |
1 teaspoon dry mustard |
3/4 teaspoon salt |
1/2 teaspoon ground white pepper |
3 teaspoons hot pepper sauce |
1 cup shredded pepperjack cheese |
1 1/2 cups shredded sharp cheddar cheese |
1/2 cup grated parmesan cheese |
1/3 cup dry bread crumbs |
2 teaspoons chili powder |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
4. Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
5. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
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