Creamy mac and cheese with a Tex-Mex flair, the smoky, kicked-up heat Frank's RedHot® Nashville Hot Seasoning, and an irresistible Cheddar Cornflake topping.
Ingredients
Serves 12
- 1 pound (500 grams) Cappalletti Pasta, cooked al dente, rinsed and drained well
- 1 tsp (5 milliliters) Franks ® Nashville Hot Seasoning
- 4 cups (1 liter) Alfredo Sauce, prepared or house recipe
- 3 cups (750 milliliters) Tex Mex Style Cheese, grated
- 2 cups (500 milliliters) Corn Flakes
- 2 cups (500 milliliters) Tex Mex Style Cheese, grated
- 2 tsps (10 milliliters) Franks ® Nashville Hot Seasoning
Procedure
Prep
- Place cooked pasta in bowl. Add 1 teaspoon (5 ml) Frank's RedHot® Nashville Hot Seasoning, tossing to coat pasta evenly.
- Add Alfredo sauce and 3 Cups (750 ml) of the cheese. Mix until well blended. Pour into greased 13x9-inch ( 33 x 23-cm) baking pan.
- In a bowl, mix corn flakes, remaining 2 cups (500 ml) cheese and 2 teaspoons (10 ml) Nashville Hot Seasoning. Sprinkle cornflake mixture evenly over top of macaronic and cheese in pan. Cover pan with foil.
Service
- Set oven to 325°F (160°C). Bake macaroni and cheese 30 minutes. Remove foil and bake 10 minutes longer. Serve hot.
- NUTRITION INFORMATION (per serving)
- Calories: 392
- Sodium: 896
- Carbohydrates: 37
- Protein: 16
- Fiber: 2
