Spicy Mac and Cheese

Spicy Mac and Cheese

Three spectacular Springside cheeses and a medley of savory seasonings create toothsome flavor in a from-scratch cheese sauce. It’s blended with jalapeño and roasted red peppers; the final result is a creamy, moderately-spicy dish that adds pizzazz to any menu.

Ingredients

















Cooking Instructions

1

Heat oven to 375°F.


2

Cook pasta according to package directions until al dente; drain.


3

Sauté onion and jalapeño peppers in 1 tablespoon butter in skillet until tender. Add roasted red peppers; cook and stir until heated through. Set aside.


4

Melt 4 tablespoons butter in a Dutch oven over medium-low heat. Whisk in flour until light brown. Gradually whisk in milk, salt, onion powder, garlic powder, pepper and cayenne pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in colby jack, pepper jack and aged cheddar until melted. Stir in the pasta and reserved onion-pepper mixture. Remove from heat.


5

Spoon into a greased 2-quart baking dish. Place baguette in a food processor; cover and process until  crumbs. Melt remaining butter; toss with bread crumbs to coat. Sprinkle bread crumbs over pasta mixture. Bake for 20-25 minutes or until topping is golden brown. Let stand 10 minutes before serving.


Recipe Tip:
Any brand of Wisconsin colby jack, pepper jack or aged cheddar cheese can be used.
cheese iconCheesemonger Tip:
Serve this spicy vegetarian pasta dish with a crisp Pinot Grigio wine.

Ingredients

















Cooking Instructions

1

Heat oven to 375°F.


2

Cook pasta according to package directions until al dente; drain.


3

Sauté onion and jalapeño peppers in 1 tablespoon butter in skillet until tender. Add roasted red peppers; cook and stir until heated through. Set aside.


4

Melt 4 tablespoons butter in a Dutch oven over medium-low heat. Whisk in flour until light brown. Gradually whisk in milk, salt, onion powder, garlic powder, pepper and cayenne pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in colby jack, pepper jack and aged cheddar until melted. Stir in the pasta and reserved onion-pepper mixture. Remove from heat.


5

Spoon into a greased 2-quart baking dish. Place baguette in a food processor; cover and process until  crumbs. Melt remaining butter; toss with bread crumbs to coat. Sprinkle bread crumbs over pasta mixture. Bake for 20-25 minutes or until topping is golden brown. Let stand 10 minutes before serving.


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