Macaroni and Cheese with a Twist

Grace Pulley


My youngest son and I have been enjoying preparing foods this week we don't often get to eat when the hubby/dad (he's a little picky)is home. Hubby/dad is away for training enjoying room service and lunches with the company big-wigs. He is truly missed and we cannot wait until he is home with us again.
This mac and cheese has a nice flavor from the blend of sharp cheddar and pepper jack cheese and not much heat even with the tabasco. Personally I would have turned it up a couple more notches but didn't want to set my son on fire. :) Adjust the heat to your taste and enjoy.

pinch tips: Perfect Pasta Every Time



4-6 (depending on appetites)


20 Min


25 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
Let's be honest... I've never met a mac & cheese I haven't liked! And I loved this creamy recipe. I especially like the mix of pepper jack and cheddar cheese. They give the recipe a bit of zing. Delish!


8 oz
twist (rotini) pasta
2 Tbsp
1 tsp
1/4 tsp
1/2 tsp
dry mustard
2 tsp
worcestershire sauce
2 to 4 dash(es)
hot pepper sauce (i used 4 dashes of tabasco)
2 1/2 c
2 Tbsp
1 1/4 c
shredded, sharp cheddar cheese
1 1/4 c
shredded, pepper jack cheese
1/2 c
fresh bread crumbs

Directions Step-By-Step

Cook pasta in boiling salted water for 6 minutes; drain and set aside.
In a medium saucepan combine cornstarch, salt, pepper, and dry mustard; stir in milk until smooth. Add butter, worcestershire sauce, and hot pepper sauce. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. Remove from heat and stir in 1 cup of sharp cheddar and 1 cup pepper jack cheeses until melted.
Add macaroni and turn into 2-quart casserole that has been sprayed with cooking spray. Combine remaining cheeses and bread crumbs. Sprinkle on top.
Bake in 350* oven for 25 minutes or until lightly browned.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Southwestern
Collection: Winter Recipes