4 baked macaroni and cheese with rotel Recipes

rotelle pasta (or other corkscrew type pasta), shredded sharp cheddar cheese (8 oz), shredded mozzarella cheese (4 oz), shredded jarlsberg cheese (2 oz), grated parmesan cheese, unsalted butter (1/2 stick), all-purpose flour, milk, salt, ground nutmeg, ground red pepper (cayenne), ripe tomatoes, cored and thinly sliced

unsalted butter, all-purpose flour, paprika, milk, salt, wagon-wheel pasta (rotelle), worcestershire sauce, extra-sharp cheddar cheese, shredded coarse (about 2 3/4cups), coarse fresh bread crumbs

butter (plus extra for the baking dish), diced pancetta, dry baguette, rotelle pasta, heavy cream, grated parmigiano-reggiano cheese, diced fontina cheese, cold, kosher salt, fresh ground black pepper