Baked Mac 'n Cheese with scallions and tomatoes

Lynnda Cloutier


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

★★★★★ 1 vote


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


1Preheat oven to 375. Coat a 9 x 13 inch baking dish with nonstick spray.
2For pasta, cook cavatappi in large pot of boiling salted water til slightly soft, 5 minutes; drain and rinse with water.
3For 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.
4Stir in tomato and season with Tabasco and salt. Transfer sauce to large bowl and stir in cavatappi. Transfer to prepared dish.
5For 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 Baked Mac 'n Cheese with scallions and tomatoes

Course/Dish: Pasta