Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves: 8
Ingredients
- 16 ounces penne pasta
- 1 scotch bonnet (habanero) pepper, seeded and minced
- 2 green onion, chopped
- 4 tablespoons butter
- 6 tablespoons flour
- 4 cups whole milk
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon seasoned salt
- 1 tablespoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground allspice (Jamaican pimento)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon molasses
- 24 ounces sharp white cheddar cheese, shredded (divided)
- 4 ounces gruyere cheese
- 1/4 cup of Panko bread crumbs
Directions
- Cook pasta in large pot per package directions with a little bit of salt and oil. Drain and set aside.
- Preheat oven to 350 degrees.
- In a small skillet, saute the scotch bonnet pepper and green onion until soft (about two minutes).
- In the same large pot you cooked the pasta in, melt butter. Once melted, whisk in flour. Cook, whisking constantly (about two minutes).
- Slowly add milk in a thin stream, whisking until milk is incorporated. Continue to cook, whisking, until the sauce begins to thicken (about five minutes).
- Remove pot from heat and add sautéed pepper and onions, spices and molasses. Stir to combine.
- Adjust seasonings to taste, then stir in cheese until melted.
- Add cooked pasta to the pot and stir to combine.
- Load mac and cheese into greased 9" x 12" baking dish and top with remaining cheese and then Panko bread crumbs. Bake in a 350 degree oven for twenty minutes.
- Remove from oven and allow to sit, resting, for five minutes.
Notes
You can pair it with whatever you want, but it was a barbecue day at my house and I made Sliders with Gruyere Cheese, Bacon, Caramelized Onions and a Roasted Pepper Garlic Aioli.
No comments:
Post a Comment