I was craving mac ‘n’ cheese during our entire cruise and so voila I made it the day after we got back. Warning: I like mine with a little bit of a kick.
Ingredients:
Servings: 6
5 cups uncooked pasta (our preference is to use rotini pasta)
2 tbsp butter
3 cups milk
3 tbsp cornstarch
3 tbsp hot water
3 cups cheese (2 cups jalapeno cheddar, 1 cup cheddar)
1 small can of diced jalapenos (optional)
2 tsps each of garlic powder, chili powder, and onion powder
1 tbsp red pepper flakes
garlic salt and pepper to taste
topping:
2 cups bread crumbs
1 tsp melted butter
1 tsp garlic salt
1 tbsp red pepper flakes
Directions:
- Cook pasta , drain and set aside.
- Preheat oven to 350 degrees F.
- In a dutch oven, heat the milk and butter together until almost bubbling.
- In a separate bowl, mix the cornstarch and water together until not lumpy, then pour into milk mixture. Stir constantly with a whisk until thickened.
- Add cheese and jalapeno and stir to melt. Add all spices. Combine together well.
- Stir pasta into cheese sauce mixture until fully coated.
- In a separate bowl, mix the bread crumbs, butter, and spices together. Sprinkle on top of cheese covered pasta.
- Bake at 350 degrees F for 20 minutes until warm and bubbly. Enjoy!
