Kicked Up Mac and Cheese

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups rotelle pasta
• 4 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon dry mustard
• 3/4 teaspoon salt
• 1/2 teaspoon ground white pepper
• 3 teaspoons hot pepper sauce
• 1 cup shredded pepperjack cheese
• 1 1/2 cups shredded sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup dry bread crumbs
• 2 teaspoons chili powder

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C) and lightly grease a 2-quart baking dish.

2. Bring a large pot of salted water to a boil, add the rotelle, and cook 2 minutes less than the package directs. Drain well and set aside.

3. Melt half of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute, stirring constantly.

4. Slowly whisk in the milk, then add the dry mustard, salt, and ground white pepper. Simmer over medium-low heat 6 to 8 minutes, stirring often, until thickened.

5. Remove the pan from the heat. Stir in the hot pepper sauce, pepperjack, and sharp Cheddar until melted and smooth.

6. Fold the drained pasta into the cheese sauce, then spoon everything into the prepared baking dish and spread evenly.

7. Melt the remaining butter. In a small bowl, toss it with the dry bread crumbs, chili powder, and grated Parmesan.

8. Sprinkle the seasoned crumb mixture evenly over the pasta.

9. Bake uncovered 20 to 25 minutes, until the top is golden and the sauce is bubbling around the edges.

10. Let the mac and cheese rest 5 minutes before serving.