Southwestern Mac and Cheese

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 a milder mac... and cheese is preferred, simply omit the green chilies.

Ingredients

Serves 10
1 pounds Pasta, such as macaroni, medium shells or penne
1/4 cup Butter
1/4 cup All-purpose flour
1 can Chopped green chilies
5 cups Milk
2 tsps Club House ® Ancho Chili Pepper, Ground
1 1/2 tsps Club House ® Mustard, Ground
3/4 tsps Club House ® Sea Salt, French Mediterranean
1 1/2 cups Shredded Cheddar cheese
1 1/2 cups Shredded Monterey Jack cheese
1/4 cup Grated Parmesan cheese
2 cups Grape tomatoes, halved
1 1/2 cups Panko bread crumbs

Procedure

In large saucepan, cook pasta as needed for al dente pasta. Drain well.
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 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.
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.