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