Spiced mac and cheese
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 amplified with the addition of GOYA hot yellow chili paste. Known as Ají Amarillo in its native Peru, this yellow pepper paste is vibrant yellow in color with a slightly spicy, but also fruity pepper flavor that pairs well with macaroni and cheese. Try it tonight for a tasty and comforting family meal.
Ingredients
Necesary
- 4 tablespoon of butter
- 1 tablespoon of GOYA Organics 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
- 1 package of GOYA coconut water
- 3 tablespoons of GOYA Organics olive oil
- 1 cup of bread crumbs
Topping
Preparation
- In medium pot over medium heat, melt butter; add olive oil. Whisk in flour. Cook, whisking often, until mixture forms 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 boil, whisking occasionally to prevent lumps, until mixture forms 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 2-quart casserole dish; set aside.
- Heat olive oil in small skillet over medium heat; add breadcrumbs. Cook, stirring occasionally, until saturated in oil and lightly toasted, about 2 minutes. Sprinkle breadcrumbs evenly over macaroni and cheese.
- Bake, uncovered, until macaroni and cheese is hot and bubbling and breadcrumbs are well toasted, about 30 minutes. Remove from oven and let rest at least 5 minutes before serving.
