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Ingredients
- 8 ounce Red chile pasta, macaroni shape
- 1/2 c. White sauce mix
- 1 c. Water
- 2 x Pickled jalapenos, chopped
- 1 x Habanero chile, seeded & chopped
- 1 dsh Nutmeg Coarse salt (kosher), to taste
- 1/2 c. Monterey Jack cheese (or possibly "taco" cheese), shredded
- 1/2 c. Bread crumbs (pref. Chipotle Brioche), or possibly from The Bread
Directions
- Put up a big pot of water. When it comes to a boil, pour in the macaroni and some kosher salt. Cook for 2 min, if fresh, and according to package directions if dry. Drain. Set aside.
- Spray a 8" square pan with cooking spray. Set aside.
- Makes white sauce by adding white sauce mix to cool water and cooking, whisking, for a couple of min till it gets thick like a bechamel sauce. Add in the minced chiles, the nutmeg and a little salt.
- Pour the white sauce/chile mix over the cooked macaroni. Stir in the cheese. Pour the whole thing into the brownie pan and sprinkle the bread crumbs on top. Bake in a 350 F oven for 20-25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 3 servings | |
| Calories 209 | |
| Calories from Fat 102 | 49% |
| Total Fat 11.52g | 14% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 383mg | 16% |
| Potassium 134mg | 4% |
| Total Carbs 17.41g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.32g | 2% |
| Protein 8.73g | 14% |
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