In large saucepan, cook pasta as directed on package for al dente pasta. Drain well.
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 you prefer a little milder mac and cheese, simply omit the green chilies.
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Ingredients
In large saucepan, cook pasta as directed on package 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, coriander 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.
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