Fiery Mac n Cheese

Fiery Mac n Cheese

A creamy classic with an unexpected kick! Add half a diced jalapeño if you really want to melt your face off.

Prep time:

15 min

Cook time:

40 min

Ingredients (Serves 4)

  • 2 cups macaroni, regular or whole wheat
  • 1 tsp salt divided
  • 2 cups whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 6 oz shredded Colby, or Colby Jack cheese about 1 1/2 cups
  • 4 oz shredded extra sharp cheddar cheese, or about 1 cup
  • 1 1/2 tsp Colman's dry mustard powder
  • 4 oz canned diced roasted green chillies, hot or mild

Method

  • Preheat oven to 350°F.

  • Bring a large pot of slightly salted water to a boil. Cook the macaroni SUPER al dente. Drain the pasta. Rinse with cold water.

  • In a saucepan melt the good stuff (butter) over medium heat. Whisk in the flour until smooth. Cook, stirring often, for about a minute.

  • Whisk in the Colman’s Dry Mustard then add the milk to the flour mixture, a little at a time, whisking constantly to prevent lumps. Stir until the sauce bubbles and thickens. If you need more mustardliness flavor – now is the time to add more!

  • Combine the drained macaroni with the sauce, green chilies, the remaining 1/2 tsp. salt and all but 1/2 cup of cheese.

  • Pour into a buttered baking dish or casserole, top with remaining cheese, and bake for 20 minutes or until bubbly and brown in spots.

  • Let cool 10 minutes before serving. Dig in, diet starts tomorrow!

 
              

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