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South of the Border Macaroni & Cheese

Serves: ½ hotel pan 2½ inches deep

Ingredients

  • ½ cup Plain Bread Crumbs
  • ¼ tsp. Parsley Flakes
  • 1 cup plus 2 Tbsp. Parmesan Cheese
  • 2 oz. Olive oil
  • 3 cups Shredded Cheddar Cheese
  • 3 oz. Unseasoned Cream Sauce
  • 1 quart Cold Water
  • 1 cup Instant Alfredo Sauce Mix
  • ½ tsp. Nutmeg
  • ¼ tsp. White Pepper
  • ½ tsp. Onion Powder
  • 1 Tbsp. RC Chipotle Chile Flavor Concentrate
  • 2 quarts salted Water
  • 1¼ lbs. Elbow Macaroni

Instructions

  1. 1 In a heavy bottomed sauce pan add RC Unseasoned Cream Sauce Mix and RC Instant Alfredo Sauce Mix.
  2. 2 Add 1 quart cold water and mix together.
  3. 3 Bring mixture to a boil while stirring frequently.
  4. 4 Blend in white pepper, nutmeg, onion powder & RC Chipotle Chile Flavor Concentrate.
  5. 5 After mixture has thickened remove from heat.
  6. 6 While cheese sauce is cooking, bring 2 quarts salted water to a boil and add elbow macaroni.
  7. 7 Cook until pasta is al dente.
  8. 8 Drain and add the hot elbow macaroni to cheese sauce mixture.
  9. 9 Stir in Parmesan & Cheddar cheeses.
  10. 10 Grease a ½ hotel pan and fill with macaroni & cheese mixture.
  11. 11 Top with a sprinkle of shredded cheddar cheese.
  12. 12 Combine olive oil, bread crumbs, two tablespoons parmesan cheese and parsley flakes together in a bowl and blend together.
  13. 13 Sprinkle topping over macaroni & cheese mixture and bake in a 350°F oven until internal temperature reaches 165°F and topping is a golden brown.
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