entrees

Southwestern Mac and Cheese

Add some spice to everyone’s favourite comfort food. This meatless main has a Southwestern accent from the Monterey Jack cheese, green chilies and zesty seasonings. If you prefer a little milder mac and cheese, simply omit the green chilies.
15 min
PREP TIME
45 min
COOK TIME
460
CALORIES
14
INGREDIENTS
10
Servings

INGREDIENTS

  • 1 pound (500 g) pasta, such as macaroni, medium shells or penne
  • 1/4 cup (60 ml) butter
  • 1/4 cup (60 ml) all-purpose flour
  • 5 cups (1.25 l) milk
  • 2 tsp (10 ml) Chili Pepper Ancho
  • 1 1/2 tsp (7 ml) Ground Mustard
  • 1 tsp (5 ml) Coriander Roasted Ground
  • 3/4 tsp (4 ml) Sea Salt Grinder
  • 1 1/2 cups (375 ml) shredded Cheddar cheese
  • 1 1/2 cups (375 ml) shredded Monterey Jack cheese
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 2 cups (500 ml) grape tomatoes, halved
  • 1 can (127 ml) chopped green chilies
  • 1 1/2 cups (375 ml) panko bread crumbs

Preparation

  • 1 In large saucepan, cook pasta as directed on package for al dente pasta. Drain well.
  • 2 In same saucepan, melt 3 tbsp (45 mL) of the butter over medium heat. Stir in flour; cook, stirring, for 2 minutes. Whisk in milk, chili pepper, ground mustard, coriander and salt until smooth and sauce starts to thicken, about 5 minutes. Stir in Cheddar, Monterey Jack and Parmesan cheese just until melted and smooth; remove from heat. Add pasta, tomatoes and chilies; toss gently to coat. Scrape into greased 13- x 9-inch (3.5 L) casserole or baking dish.
  • 3 Melt remaining 1 tbsp (15 mL) butter in small skillet; stir in panko. Sprinkle mixture evenly over casserole. Bake in preheated 350°F (180°C) oven until bubbly and golden, about 30 minutes. Let stand 5 minutes before serving.

NUTRITION INFORMATION

(per Serving)

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