Mac and cheese is an all-time favorite, but with this unique version, you can’t live without this pasta in your life. It has the creamy and cheesy goodness with peppery flavor to perk up your day.
Ingredients
- 1 package (16 0z.) small pasta shells
- ½ cup cubed butter
- ½ cup all-purpose flour
- ½ teaspoon ground chipotle pepper
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ¼ teaspoon salt
- 2 cups shredded Manchego cheese
- 4 cups 2% milk
- 2 cups shredded sharp white cheddar cheese
How to Make It
- Cook pasta in a six-quart stockpot and follow the package directions. Drain in a colander and return to the pot.
- Melt butter in a large saucepan on a moderate heat.
- Stir in all-purpose flour and seasonings until the mixture is smooth.
- Whisk in the milk gradually and boil, stirring often, continue cooking for 6-8 minutes, until the mixture has thickened.
- Remove the pot from heat. Gradually stir in cheeses until dissolved.
- Add the mixture to the pasta and toss to incorporate. Enjoy!
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 650 kcal Calories from Fat: 315 kcal |
|
% Daily Value*
|
| Total Fat 35 g 100% |
Saturated Fat 22 g 110% |
Trans Fat 0.0 g |
Cholesterol 101 mg 34% |
Sodium 607 mg 10% |
carbohydrates 55 g 42% |
Dietary Fiber 2 g 5% |
Sugars 8 g 9% |
Protein 27 g 54% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
