Products used in this recipe
Yield: 30 Servings (7 oz)
The ubiquitous mac and cheese gets a spicy kick with Simplot RoastWorks® Flame-Roasted Corn & Jalapeño Blend for a Nashville Hot take on an old favorite.
|2 lbs.||Elbow macaroni|
|24 fl. oz.||Milk, whole|
|4 each||Eggs, large|
|2 oz.||Nashville hot pepper sauce|
|40 oz.||Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb|
|32 oz.||Colby Jack cheese, shredded|
|1 Tbsp.||Kosher salt|
|1/2 Tbsp.||Black pepper, coarse grind|
|16 oz.||Pepper Jack cheese, shredded|
|14 oz.||Cornbread stuffing mix|
|4 oz.||Butter, melted|
- Step 1
- Heat convection oven to 350°F. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions. Rinse under cold water. Set aside.
- Step 2
- In large bowl, whisk together milk, eggs and hot sauce. Add cooked macaroni, Roasted Sweet Corn & Jalapeno Blend, 24 oz. Colby Jack, salt and pepper and stir until well combined. Spray a 2" full hotel pan with cooking spray, add half of the macaroni mixture. Sprinkle with 16 oz. of Pepper Jack, top with remaining macaroni mixture and cover pan with foil. Bake for 40-45 minutes. Remove from oven, discard foil and top with remaining Colby Jack. Toss the stuffing mix with the butter and spread evenly over the cheese. Return to oven and bake until cheese is melted and bubbly and stuffing is lightly toasted. Serve warm.