Baked Mac 'n Cheese with scallions and tomatoes

Lynnda Cloutier

By
@eatygourmet

You can make this recipe ahead up to the point of adding the bread crumbs. Cover and chill. Add bread crumbs and bake as directed.Source unknown


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Ingredients

1 lb. dry cavatappi pasta
4 tbsp. unsalted butter
1 bunch scallions, trimmed and sliced
1/4 cup flour
1/2 tsp. paprika
4 cups whole milk
12 oz. deli style american cheese, shredded
4 oz. pepper jack cheee, shredded
3 tbsp. dijon mustard
2 tsp. worcesterhire sauce
1 large tomato, seeded and diced
tabasco sauce and salt to taste
1 cup panko bread crumbs
3 tbsp. unsalted butter

Directions Step-By-Step

1
Preheat oven to 375. Coat a 9 x 13 inch baking dish with nonstick spray.
2
For pasta, cook cavatappi in large pot of boiling salted water til slightly soft, 5 minutes; drain and rinse with water.
3
For sauce, melt 4 Tbsp. butter in large pan over medium heat. Add scallions; cook 1 minute. Whisk in flour and paprika and cook 2 minutes. Whisk in milk and bring to a boil; cook til thick, 1 to 2 minutes, reduce heat to medium low and whisk in cheeses, Dijon and Worcestershire. Simmer til cheese melt, about 2 minutes.
4
Stir in tomato and season with Tabasco and salt. Transfer sauce to large bowl and stir in cavatappi. Transfer to prepared dish.
5
For topping, mix panko and 3 Tbsp. butter, then sprinkle over mac 'n cheese. Bake mac 'n cheese til bubbly and topping is golden brown, 30 to 35 minutes. Let rest 5 minutes before serving.

About this Recipe

Course/Dish: Pasta