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Nashville Hot Corn Macaroni & Cheese with Cornbread Topping

Nashville Hot Corn Macaroni and Cheese Recipe
Yield: 30 Servings (7 oz)

Yield: Model.Yield

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
Preparation Instructions:
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.
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