macaroni and cheese with a twist
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.
Blue Ribbon Recipe
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!
Ingredients For macaroni and cheese with a twist
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8 oztwist (rotini) pasta
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2 Tbspcornstarch
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1 tspsalt
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1/4 tsppepper
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1/2 tspdry mustard
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2 tspworcestershire sauce
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2 to 4 dashhot pepper sauce (i used 4 dashes of tabasco)
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2 1/2 cmilk
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2 Tbspbutter
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1 1/4 cshredded, sharp cheddar cheese
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1 1/4 cshredded, pepper jack cheese
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1/2 cfresh bread crumbs
How To Make macaroni and cheese with a twist
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1Cook pasta in boiling salted water for 6 minutes; drain and set aside.
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2In 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.
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3Add macaroni and turn into 2-quart casserole that has been sprayed with cooking spray. Combine remaining cheeses and bread crumbs. Sprinkle on top.
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4Bake in 350* oven for 25 minutes or until lightly browned.
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