Description
This ain’t your grandma’s mac and cheese.
Ingredients
- 1 ½ cups rotelle pasta
- 4 tablespoons butter, divided
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon dry mustard
- ¾ teaspoon salt
- ½ teaspoon ground white pepper
- 3 teaspoons hot pepper sauce
- 1 cup shredded pepperjack cheese
- 1 ½ cups shredded sharp Cheddar cheese
- ½ cup grated Parmesan cheese
- ⅓ cup dry bread crumbs
- 2 teaspoons chili powder
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
- Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8