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| HOT PEPPER MAC-N-CHEESE | |
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1 lb pasta (elbows, spears, small shells) cooked 1 lb pepperjack cheese 1 lb sharp cheddar 1 stick butter or marg. 1 tsp onion powder 1 tsp garlic (powder or minced) 1/4 to 1/2 cup flour 2 cups milk Cook and drain pasta of choice, set aside. In a large pan melt butter or marg. Add flour to thicken, then pour in milk. Add onion powder and garlic and blend well. Cube cheese and put into mixture. Stir constantly until cheese is melted and mixture is well blended. Add pasta and mix well. Pour into a 9x13 pan (lightly greased) and bake at 375 for 30-40 minutes or until mixture appears to be set. Let stand for 5 minutes before serving. Submitted by: J Suber | |
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recipe reviews #82160
Abby (Iowa) says:
When we were making the Hot Pepper Mac-N-Cheese we discovered that it was a fast making. It was really cheesy before we put into bake. The results at the end was not bad but it was kinda disappointing. I think that it could be better if it tasted more like mac-n-cheese.
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