Homemade Mac and Cheese with Spicy Cheddar
30 MIN PREP•30 MIN COOK•60 MIN TOTAL
5 SERVINGS
This is comfort food at its finest — an ooey-gooey macaroni and cheese with a slight kick of spice for something different yet familiar. If the spice is too much, simply add a dollop of Organic Valley Sour Cream. Want to spice it up even more? Add fresh jalapenos or your favorite hot sauce.
30 MIN PREP•30 MIN COOK•60 MIN TOTAL
5 SERVINGS
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Ingredients
1 ½ cups uncooked pasta (large elbow mac or medium shells)
3 tablespoons flour
½ tablespoon salt
¼ teaspoon pepper
⅛ tablespoon ground mustard
6 tablespoons breadcrumbs
Directions
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Cook pasta according to directions.
Place pasta in a greased 1 ½ quart baking dish.
In a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour until smooth and then gradually add milk. Cook mixture until simmering. Once simmering, stir for 2 minutes.
Reduce heat and add Organic Valley Spicy Cheddar, Organic Valley American, salt, pepper and ground mustard. Stir until melted completely.
Add mixture to the pasta in the baking dish. Mix until pasta is completely coated.
Melt remaining butter and combine with breadcrumbs until breadcrumbs have soaked up all the butter.
Sprinkle over and cover baking dish.
Bake at 375 F for 30 minutes or until golden brown.
Remove baking dish from oven and serve.
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