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This delicious baked Mac & Cheese recipe spiced with Rumi's Southwest Chili blend will be an instant hit at the family bbq. Our earthy & peppery southwest seasoning adds heat from guajillo & ancho chiles and bold, nuttiness from our Rumi Wild Black Cumin.
| Difficulty: | Easy |
| Servings: | 4-6 servings |
| Prep Time: | 20 minutes |
| Cook Time: |
1 hour |
Ingredients
For the macaroni:
- ½ lb elbow macaroni
- 3 Tbsp butter
- 3 Tbsp flour
- 3 cups milk
- 1 tsp Rumi Southwest Chili Spice Blend
- 1 egg
- 12 oz. sharp cheddar, shredded
- 1 tsp salt
- 1 tsp pepper
For the topping:
- 3 Tbsp butter
- 1 cup Panko Japanese Bread Crumbs
Instructions
- Preheat oven to 350F
- In a large pot of boil, salted water, cook pasta al dente.
- While pasta is cooking, melt butter in a separate pot.
- Wisk in flour and mix for 5 minutes (Make sure it is lump free).
- Stir in milk & Southwest Chili Spice Blend let simmer for 10 minutes.
- Stir in ¾ of the shredded cheese. Season with salt & pepper.
- Add cooked macaroni and fold into mixture.
- Then pour it all into a 2 qt. casserole dish.
- Top with remaining cheese.
- Melt butter in saute pan and toss in bread crumbs and get it coated in the butter.
- Top macaroni in casserole dish with bread crumbs.
- Bake in oven for 30 minutes.
- Remove from oven and let sit 5 minutes before serving.
