- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups hot milk (whole or 2%)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Colby Jack cheese
- 3 cups cooked Cavatappi (corkscrew)
- 1 tablespoon shredded Parmesan cheese
- 2 tablespoons coarse breadcrumbs
Melt butter in a medium-size pot over medium heat. Stir in flour until blended. Gradually add hot milk. Cook over medium heat, stirring frequently until thickened and just bubbling. Stir in crushed red pepper flakes, salt and pepper.
Remove from heat. Add cheddar and Colby jack cheeses by the handfuls. Stir in cooked pasta. Spoon into buttered 1 1/2 –quart glass baking dish. Combine Parmesan cheese and breadcrumbs. Sprinkle over macaroni and cheese. Bake in preheated 350° oven 20 minutes or until topping is lightly browned and cheese is bubbling.
Per Serving: 990 calories, 86.5g carbohydrates, 43g protein, 52g fat, 153 mg cholesterol, 748 mg sodium, 5 g fiber