Habanero Mac & Cheese

Habanero Mac & Cheese
Yield:
24 servings, 1 serving (210 g) each

Ingredients

Ingredients Weights Measures
elbow macaroni 2.3 lb. [1 kg] 1/2 gal. [2 L]
butter, divided 6.4 oz. [180 g] 3/4 cup [175 mL]
panko bread crumbs 6.4 oz. [180 g] 3 cups [750 mL]
flour 2.75 oz. [80 g] 1/2 cup [125 mL]
2% milk 4.5 lb. [2 kg] 1/2 gal. [2 L]
cooked butternut squash, pureed 1.1 lb. [500 g] 2 cups [500 mL]
salt - 2 tsp. [10 mL]
freshly grated nutmeg - 1/2 tsp. [2 mL]
ground black pepper - 1/2 tsp. [2 mL]
Kraft Habanero Heat Shredded Cheese 12.5 oz. [360 g] 1 qt. [1 L]
elbow macaroni 9.2 oz. [260 g] 2 cups [500 mL]
butter, divided 1.5 oz. [45 g] 3 Tbsp. [45 mL]
panko bread crumbs 1.5 oz. [45 g] 3/4 cup [175 mL]
flour 0.75 oz. [20 g] 2 Tbsp. [30 mL]
2% milk 1.1 lb. [500 g] 2 cups [500 mL]
cooked butternut squash, pureed 4.25 oz. [120 g] 1/2 cup [125 mL]
salt - 1/2 tsp. [2 mL]
freshly grated nutmeg - 1/8 tsp. [0.5 mL]
ground black pepper - 1/8 tsp. [0.5 mL]
Kraft Habanero Heat Shredded Cheese 3.25 oz. [90 g] 1 cup [250 mL]

Directions

Cook macaroni as directed on package; drain and rinse. Set aside in large mixing bowl.

Melt 1/4 cup (50 mL) butter (or 1 Tbsp. [15 mL] butter for trial recipe). Combine butter and bread crumbs. Set aside.

Melt remaining butter in large saucepan on medium-low heat; whisk in flour. Cook 5 min., whisking frequently. Add milk gradually, whisking until smooth. Bring to simmer; cook on low heat 15 min. or until sauce has thickened to the consistency of heavy cream, stirring ocassionally. Stir in squash and seasonings. Remove from heat; stir in cheese.

Combine cheese sauce and cooked macaroni; mix well. Spoon into full-sized shallow hotel pan sprayed with cooking spray (or spoon into half hotel pan for trial recipe). Top with bread crumb mixture.

Bake in 350°F (180°C) standard oven 30 to 40 min. or until sauce is bubbly.

Kraft Kitchens Tips

Business Tip
For a labour-saving variation, top ready-to-use macaroni & cheese with a mixture of Kraft Habanero Blend Shredded Cheese, panko bread crumbs and melted butter before baking.
For individual servings
Spray 24 (1-cup [250-mL]) ramekins with cooking spray (or prepare 6 ramekins for trial recipe). Portion 1 cup (250 mL) macaroni mixture into each ramekin. Top each with 2 Tbsp. (30 mL) bread crumb mixture. Bake 15 to 20 min. or until sauce is bubbly.

572313 : 164284

Average Rating

This recipe has not yet been rated.

This recipe has not yet been rated.

Nutritional Information
Calories
 350
Total fat
 13 g
Saturated fat
 8 g
Cholesterol
 35 mg
Sodium
 400 mg
Carbohydrate
 46 g
Dietary fibre
 2 g
Sugars
 6 g
Protein
 13 g
Vitamin A
 35 %DV
Vitamin C
 6 %DV
Calcium
 20 %DV
Iron
 15 %DV