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.

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IngredientsQuantities
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

Instructions

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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