A spicy take on a classic creamy Mac and Cheese bake using Cheddar, Gruyere, Parmesan and Fontina cheese complimented with our Cholula® Original Hot Sauce.
20 min
PREP TIME
25 min
COOK TIME
15
INGREDIENTS
Servings: 8
INGREDIENTS
- 4 cups macaroni pasta
- 5 tbsps unsalted butter
- 1 L milk
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1 bay leaf
- 3 fresh sprigs of thyme
- 1 tsp ground mustard powder
- 2 tbsps all-purpose flour
- 1/2 cup Cholula® Original Hot Sauce
- 1 cup grated tasty cheese
- 1 cup grated Gruyere cheese
- 1 cup grated Fontina cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper
KEY PRODUCTS
INSTRUCTIONS
- 1 Cook macaroni as directed on package for al dente pasta. Drain well. Toss with 2 tablespoons of the butter; set aside.
- 2 Preheat oven to 175°C. Grease 33cm x 22cm deep, oven proof dish with 1 tbsp of the butter; set aside.
- 3 Place milk in medium saucepan. Add onion, garlic, bay leaf, thyme and mustard. Heat on medium-low heat until the milk starts to steam, about 10 minutes. Remove from the heat; set aside.
- 4 In a separate large saucepan melt 2 tbsp of remaining butter on medium heat. Sprinkle in flour. Cook and stir for 2 - 3 minutes until well blended and bubbly.
- 5 Strain milk mixture through fine sieve into large saucepan with flour mixture, whisking constantly to break up any lumps. Stir in Cholula® Original Hot Sauce. Cook, stirring frequently 5 minutes or until mixture is thickened. Remove from heat. Stir in half of the cheeses until melted and smooth. Add salt and pepper to taste. Add macaroni and all but 1 cup of the remaining cheese, stirring to mix. Transfer to prepared baking dish.
- 6 Sprinkle remaining cheese evenly over top. Bake 25 - 30 minutes or until cheese is melted and top is lightly browned. Serve with additional Hot Sauce, if desired.
- 7 Adapted from Recipe by Chef Albert Ngo, Delaware North Sportservice at Red Bull Arena.
