096 - Souped Up Mac & Cheese


096 - Souped Up Mac & Cheese

Add To Cart

Souped Up Mac & Cheese

"Macaroni and cheese spiked with hot pepper sauce, dry mustard, jalapeno cheese and chili powder."


1 1/2 cups rotelle pasta

4 tablespoons butter, divided

1/4 cup all-purpose flour

3 cups whole milk

1 teaspoon dry mustard

1 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


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.