Habanero Mac & Cheese

• 2- 3/4 cups Milk
• 4 Tablespoons Unsalted Butter
• 13 cups All-purpose Flour
• 14- 1/2 ounces, weight Rotini Pasta
• 4- 1/2 ounces, weight Habanero Cream Cheese
• 2 cups Shredded Beechers Flagship Cheese (can Substitute Sharp White Cheddar)
• 1- 1/2 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 1/4 teaspoons Nutmeg
• 1/2 teaspoons Cayenne Pepper
• 1- 1/2 cup Panko Breadcrumbs
• Cooking Spray

1. Preheat oven to 375 F.
2. Heat milk over medium heat in a saucepan.
3. Meanwhile in a large non-stick saute pan (or high sided skillet) melt butter over medium heat.
4. Once butter is melted whisk in flour.
5. Whisk for about 1 minute.
6. Slowly whisk warm milk into the butter/flour mixture.
7. Continue whisking until milk bubbles and starts to thicken, about 5 minutes.
8. Meanwhile, start boiling water for the pasta (I use the same pan I warmed the milk in and just rinse it out) and cook 2 minutes below what the package directions recommend.
9. After whisking milk and it thickens, remove pan from heat.
10. Stir cream cheese and 1-1/2 cups Beechers cheese (save 1/2 cup for top) into the milk until it melts.
11. Stir in salt, black pepper, nutmeg and cayenne pepper.
12. Keep it on low heat.
13. Drain and rinse pasta and add into the pan with the cheese sauce.
14. Then pour it into a lightly greased 9x13 baking dish.
15. Sprinkle with remaining 1/2 cup of Beechers cheese.
16. Then sprinkle on the panko bread crumbs.
17. Spray with cooking spray (like Pam) to help the bread crumbs brown.
18. Bake for about 30 minutes, or until top starts to brown.

milk, butter, allpurpose, weight rotini, cream cheese, beechers flagship cheese, salt, ground black pepper, nutmeg, cayenne pepper, breadcrumbs, spray

Taken from tastykitchen.com/recipes/main-courses/habanero-mac-cheese/ (may not work)