Ingredients
Scale
- 2 cups cavatappi pasta or any pasta of choice
- 1 cup sharp cheddar cheese grated
- 1 cup pepper jack cheddar cheese
- 1 cup milk
- 4 tbsp cream cheese
- ½ cup half & half
- 3 tbsp butter
- 1 med onion finely chopped
- 1 4oz pimento pepper * see notes
- 1 med jalapeno finely chopped
- 2 tsp garlic powder
- 2 tsp salt to taste
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
Herb Breadcrumbs
- 1 cup panko bread crumbs
- 2 tsp chopped parsley
- ½ tsp finely minced rosemary
- 2 tsp olive oil
Instructions
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In a large pot of salted water, cook pasta according to package instructions. Once pasta is al dente, drain and set aside.
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In a large skillet, heat butter over medium/high heat. Add in onions, pimento peppers and jalapenos. Cook for 3-4 mins until onions are a bit translucent.
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Next add all the seasoning/spices, give everything a good stir and mix all the spices together in with the onions, jalapenos and pimento peppers.
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Add the half and half, cream cheese and milk, followed by both the grated cheese’s. Lower the to med/low and stir until cheese is melted. Once cheese is melted turn off stove and add in the cooked pasta.
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Transfer pasta into a baking dish, cover with foil and bake for 15 mins at 350°F.
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Take Mac and cheese out of the oven and sprinkle on the breadcrumbs and serve! Enjoy
Herb Breadcrumbs
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In a baking pan mix together the breadcrumbs, herbs and oil. Place in the oven under broil on high for 1-2 mins until bread crumbs are nice and toasty. Once they are toasted, set aside.
Notes
- I used only half of the pasta box for this recipe, feel free to double the recipe for a full box of pasta.
- Pimento peppers can be found in the same aisle as the pickles and pickled jalapeños. You only need a small jar of this.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer, dinner, entree, Side Dish
- Cuisine: American, Mexican
Keywords: mac and cheese