Ingredients
8
8 servings
- •1.5 cups rotelle pasta
- •4 tablespoons butter, divided
- •0.25 cup all-purpose flour
- •3 cups whole milk
- •1 teaspoon dry mustard
- •0.75 teaspoon salt
- •0.5 teaspoon ground white pepper
- •3 teaspoons hot pepper sauce
- •1 cup shredded pepperjack cheese
- •1.5 cups shredded sharp Cheddar cheese
- •0.5 cup grated Parmesan cheese
- •0.33333334326744 cup dry bread crumbs
- •2 teaspoons chili powder
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
- Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
- Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 352
- Carbohydrate: 20g
- Fat: 23g
- Fiber: 1g
- Protein: 16g
- Sugar: 5g
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