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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
4 cups pasta noodles, such as cavatappi
6 1/2 tbsp butter, divided
1/3 cup onion, finely chopped
1/3 cup roasted red pepper (jarred or home roasted), finely chopped
1 to 2 jalapeno peppers, seeded and finely minced
4 tbsp flour
2 1/2 cups milk
1/4 tsp each cayenne pepper, onion powder, garlic powder and pepper
1/2 tsp salt
2 cups Colby Jack Cheese, shredded
1 cup Pepper Jack Cheese, shredded
1 cup Sharp Cheddar Cheese, shredded
4 oz baguette or crusty Italian bread, torn into large chunks
Bring a large pot of water to a boil, add pasta and cook according to the package directions. Drain thoroughly and set aside.
Meanwhile, melt 1/2 tablespoon butter in a small skillet over medium-high heat. Add onion, red pepper and jalapeño pepper, cook, stirring occasionally until fragrant and tender, about 5 to 7 minutes. Remove from heat and set aside.
In a medium saucepan, melt 4 tablespoons butter over medium-high heat. Once the butter is completely melted, whisk in the flour. Cook the mixture, whisking constantly, until it turns a light golden brown color and begins to foam, about 2 minutes. (Be careful not to burn!) Whisk in the milk until well blended. Cook the mixture, whisking or stirring frequently, until it begins to bubble and thicken, about 5 minutes. Reduce the heat to medium-low. Whisk in cayenne pepper, onion powder, garlic powder, salt and pepper. Add the cheeses to the mixture and whisk until completely melted and well incorporated. Remove from heat.
Preheat oven to 375. Butter a 2-quart casserole dish. Return the drained pasta to a large pot. Add in the sautéed vegetables and cheese sauce; mix until well blended. Transfer the mixture to the prepared casserole dish.
Melt the remaining 2 tablespoons butter in a small bowl. Use a food processor to pulse the bread into coarse crumbs, add to melted butter and toss. (I also mixed in a dash of cayenne pepper.) Sprinkle the crumb mixture in an even layer on top of the pasta. Bake 25 minutes, or until the mixture is heated through and the topping is golden brown. Let stand 5 to 10 minutes before serving. Serves 6 to 8
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SPICY MACARONI & CHEESE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
4 cups pasta noodles, such as cavatappi
6 1/2 tbsp butter, divided
1/3 cup onion, finely chopped
1/3 cup roasted red pepper (jarred or home roasted), finely chopped
1 to 2 jalapeno peppers, seeded and finely minced
4 tbsp flour
2 1/2 cups milk
1/4 tsp each cayenne pepper, onion powder, garlic powder and pepper
1/2 tsp salt
2 cups Colby Jack Cheese, shredded
1 cup Pepper Jack Cheese, shredded
1 cup Sharp Cheddar Cheese, shredded
4 oz baguette or crusty Italian bread, torn into large chunks
Bring a large pot of water to a boil, add pasta and cook according to the package directions. Drain thoroughly and set aside.
Meanwhile, melt 1/2 tablespoon butter in a small skillet over medium-high heat. Add onion, red pepper and jalapeño pepper, cook, stirring occasionally until fragrant and tender, about 5 to 7 minutes. Remove from heat and set aside.
In a medium saucepan, melt 4 tablespoons butter over medium-high heat. Once the butter is completely melted, whisk in the flour. Cook the mixture, whisking constantly, until it turns a light golden brown color and begins to foam, about 2 minutes. (Be careful not to burn!) Whisk in the milk until well blended. Cook the mixture, whisking or stirring frequently, until it begins to bubble and thicken, about 5 minutes. Reduce the heat to medium-low. Whisk in cayenne pepper, onion powder, garlic powder, salt and pepper. Add the cheeses to the mixture and whisk until completely melted and well incorporated. Remove from heat.
Preheat oven to 375. Butter a 2-quart casserole dish. Return the drained pasta to a large pot. Add in the sautéed vegetables and cheese sauce; mix until well blended. Transfer the mixture to the prepared casserole dish.
Melt the remaining 2 tablespoons butter in a small bowl. Use a food processor to pulse the bread into coarse crumbs, add to melted butter and toss. (I also mixed in a dash of cayenne pepper.) Sprinkle the crumb mixture in an even layer on top of the pasta. Bake 25 minutes, or until the mixture is heated through and the topping is golden brown. Let stand 5 to 10 minutes before serving. Serves 6 to 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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