Southwestern Mac and Cheese

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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.

15m
Prep time
45m
Cook time
460
Calories
14
Ingredients
10
Servings

Ingredients

Preparation

Reviews

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What you'll need

Chili Pepper Ancho

Mustard, Ground

Coriander Roasted Ground

Sea Salt Grinder

Ingredients

1 lb (500 g) pasta, such as macaroni, medium shells or penne
1/4 cup (60 ml) butter
1/4 cup (60 ml) all-purpose flour
5 cups (1.25 l) milk
2 tsp (10 ml) Chili Pepper Ancho
1 1/2 tsp (7 ml) Mustard, Ground
1 tsp (5 ml) Coriander Roasted Ground
3/4 tsp (4 ml) Sea Salt Grinder
1 1/2 cups (375 ml) shredded Cheddar cheese
1 1/2 cups (375 ml) shredded Monterey Jack cheese
1/4 cup (60 ml) grated Parmesan cheese
2 cups (500 ml) grape tomatoes, halved
1 can (127 ml) chopped green chilies
1 1/2 cups (375 ml) panko bread crumbs

Nutrition information (per Serving)

460Calories
50mgCholesterol
560mgSodium
21gProtein
18gTotal Fat
2gFiber
52gCarbohydrates

Preparation

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.