Kicked Up Mac and Cheese
Pasta and Noodles Pasta by Shape
This ain't your grandma's mac and cheese.
Servings per recipe: 8
Calories per serving: 352
Preparation time: 30m
Total cooking time: 1h 10m
Ingredients:
- 1 1/2 cups rotelle pasta
- 4 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/2 teaspoon ground white pepper
- 3 teaspoons hot pepper sauce
- 1 cup shredded pepperjack cheese
- 1 1/2 cups shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup dry bread crumbs
- 2 teaspoons chili powder
Directions:
- 1 Preheat oven to 375 degrees F (190 degrees C).
- 2 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.
- 3 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.
- 4 Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
- 5 Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Nutrion facts:
Total Fat | 23.3g | 36% |
Saturated Fat | 14.0g | |
Cholesterol | 69mg | 23% |
Sodium | 690mg | 28% |
Potassium | 208mg | 6% |
Total Carbohydrates | 19.6g | 6% |
Dietary Fiber | 1g | 4% |
Protein | 16.4g | 33% |
Sugars | 5g | |
Vitamin A | 940IU | |
Vitamin C | 2mg | |
Calcium | 416mg | |
Iron | 1mg | |
Thiamin | 0mg | |
Niacin | 4mg | |
Vitamin B6 | 0mg | |
Magnesium | 26mg | |
Folate | 43mcg |