Autumn Amelia

Hello everyone!

Today I am going to share our favorite mac and cheese recipe with you.

We originally started with this recipe and adjusted it to our liking.

We love that the green chiles and pepper jack cheese give it a kick!

I thought this would be the perfect side dish for all of the Thanksgiving festivities coming up this month so, I decided to bake them in individual servings.

You will need:

4 Tablespoons of Salted Butter

1/4 a Cup of Shredded Mild Cheddar Cheese

1/2 a Cup of Shredded Pepperjack Cheese

1/4 a Teaspoon of Sea Salt

1 Pound of Cellentani Noodles

1/2 a Cup of Shredded Monterey Jack Cheese

1/4 a Cup of Shredded Sharp Cheddar Cheese

1 Cup of Half and Half

1 Large Egg, Lightly Beaten

1/4 a Teaspoon of Ground Pepper

8 Ounce Can of Roasted Green Chiles, Drained

1/2 a Cup of Bread Crumbs

1 Tablespoon of Salted Butter

Preheat oven to 350o.

In a large pot, bring lightly salted water to a boil. 

Add the cellentani noodles and cook until just tender, about 11 minutes.

Drain well.

In a large saucepan, melt 4 tablespoons of salted butter.

Stir in the cooked pasta.

Add the half and half to the saucepan and stir.

In a medium mixing bowl, mix the mild cheddar, pepper jack, monterey jack and sharp cheddar cheese.

Add half of the cheese mixture and the egg to the pasta.

Sprinkle with sea salt and pepper.

Add the roasted green chiles and stir gently.

Transfer the pasta to 8 ramekin dishes.

Sprinkle the top with the remaining cheese.

In the now-empty saucepan, add 1 tablespoon of salted butter and stir until melted. 

Once melted, add the bread crumbs and stir until it creates a crumble.

Sprinkle the breadcrumbs over the cheese and the pasta.

Bake for 30 - 35 minutes.

Enjoy!

All my love,

Autumn