Southwestern Mac and Cheese

*This recipe was created for 10 servings. To adjust the serving quantity, enter a new yield (10 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Pasta, such as macaroni, medium shells or penne 1 lb
Butter 1/4 cup
All-purpose flour 1/4 cup
Chopped green chilies 1 can
Milk 5 cups
Club House Ancho Chili Pepper, Ground 2 tsp
Club House Mustard, Ground 1 1/2 tsp
Club House Sea Salt, French Mediterranean 3/4 tsp
Shredded Cheddar cheese 1 1/2 cups
Shredded Monterey Jack cheese 1 1/2 cups
Grated Parmesan cheese 1/4 cup
Grape tomatoes, halved 2 cups
Panko bread crumbs 1 1/2 cups


In large saucepan, cook pasta as needed for al dente pasta. Drain well.

In same saucepan, melt 3 tbsp (45 mL) of the butter over medium heat. Stir in flour; cook, stirring, for 2 minutes. Whisk in milk, chili pepper, ground mustard and salt until smooth and sauce starts to thicken, about 5 minutes. Stir in Cheddar, Monterey Jack and Parmesan cheese just until melted and smooth; remove from heat. Add pasta, tomatoes and chilies; toss gently to coat. Scrape into greased 13- x 9-inch (3.5 L) casserole or baking dish.

Melt remaining 1 tbsp (15 mL) butter in small skillet; stir in panko. Sprinkle mixture evenly over casserole. Bake in preheated 350°F (180°C) oven until bubbly and golden, about 30 minutes. Let stand 5 minutes before serving.

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