Creamy mac and cheese with a Tex-Mex flair, the smoky, kicked-up heat Frank's RedHot® Nashville Hot Seasoning, and an irresistible Cheddar Cornflake topping.
Ingredients
Serves 12
1 pound (500 grams) Cappalletti Pasta, cooked al dente, rinsed and drained well
Place cooked pasta in bowl. Add 1 teaspoon (5 ml) Frank's RedHot® Nashville Hot Seasoning, tossing to coat pasta evenly.
Add Alfredo sauce and 3 Cups (750 ml) of the cheese. Mix until well blended. Pour into greased 13x9-inch ( 33 x 23-cm) baking pan.
In a bowl, mix corn flakes, remaining 2 cups (500 ml) cheese and 2 teaspoons (10 ml) Nashville Hot Seasoning. Sprinkle cornflake mixture evenly over top of macaronic and cheese in pan. Cover pan with foil.
Service
Set oven to 325°F (160°C). Bake macaroni and cheese 30 minutes. Remove foil and bake 10 minutes longer. Serve hot.
