Spicy Macaroni and Cheese
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Yield: 6-8 as an entrée

 ½ sleeve saltine crackers
1 oz sharp cheddar cheese

1 # elbow macaroni

5 T unsalted butter
6 T all purpose flour
1 ½ tsp powdered mustard
¼ tsp cayenne pepper (opt)
5 c milk (fat free ok)
2 c shredded sharp cheddar cheese
2 c shredded Monterey jack cheese 

In a food processor, process the crackers and cheese into fine crumbs. Set aside.

Boil the elbow macaroni in plenty of boiling water.  Drain.  Set aside.

In the now empty pan, melt the butter with the flour, powdered mustard and cayenne.  Whisk until mixture become fragrant and deepens in color, about 1-2 minutes.  Gradually stir in the milk and bring to a boil, stirring constantly.  Simmer 5 minutes.  Remove from heat and whisk in cheeses.

Stir pasta into cheese sauce and pour into a 13x9” pan.  Sprinkle with cracker/cheese topping.  Bake in a 325 degree oven for 15-20 minutes, until the crumbs are golden brown.



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