Macaroni and cheese with spices
American recipes
Pasta
Dinner
Easy
60'
What do you get when you combine delicious macaroni and cheese with Latin flavors? Your new favorite recipe! Here, the classic cheese sauce is amped up with the addition of GOYA Hot Yellow Pepper Paste. Known as Ají Amarillo in its native Peru, this yellow bell pepper paste is a vibrant yellow color with a slightly spicy, yet fruity bell pepper flavor that pairs well with mac & cheese. Try it tonight for a tasty and comforting family meal.
Ingredients
- 4 tablespoon of butter
- 1 tablespoon of GOYA Unico olive oil
- 0.5 cup of flour
- 1 tablespoon of Complete Seasoning
- 2 tablespoon of Panca Pepper Paste
- 3 cups of whole milk
- 2 cup of shredded cheddar cheese
- 3 tablespoons of GOYA Unico olive oil
- 1 cup of bread crumbs
- 1 cup of macaroni
Preparation
- In a medium saucepan over medium heat, melt butter; Add olive oil. Whisk in flour. Cook, whisking often, until mixture forms a smooth paste, about 2 minutes. Mix in Sazonador Total and Hot Yellow Pepper Paste until well combined. Slowly add milk, whisking constantly until smooth; increase heat to high. Bring milk mixture to a boil, whisking occasionally to avoid lumps, until mixture forms a smooth sauce, about 5 minutes. Remove pot from heat. Stir in cheddar cheese until melted.
- Fold cooked pasta into cheese mixture until well combined; Pour into a 2-quart casserole dish; set aside.
- Heat olive oil in a small skillet over medium heat; add bread crumbs. Cook, stirring occasionally, until saturated in oil and lightly toasted, about 2 minutes. Sprinkle bread crumbs evenly over macaroni and cheese.
- Bake, uncovered, until macaroni and cheese are hot and bubbly and bread crumbs are well toasted, about 30 minutes. Remove from the oven and let stand at least 5 minutes before serving.
