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Calabrian Hot Pepper Mac and CheeseCalabrian Hot Pepper Mac and Cheese
Calabrian Hot Pepper Mac and Cheese
Calabrian Hot Pepper Mac and Cheese
This spicy Italian inspired mac and cheese is prepared with creamy fontina cheese and Parmesan for a flavorful pasta.
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Recipe - The Fairway Market Corporate
CalabrianHotPepperMacandCheese.jpg
Calabrian Hot Pepper Mac and Cheese
Prep Time10 Minutes
Servings6
Cook Time25 Minutes
Calories580
Ingredients
16 oz Ronzoni® Medium Shells
2 tbs butter
1 onion, thinly sliced
3 cloves garlic, minced
2 tbs all-purpose flour
2 1/2 cups 2% milk
2 cups fontina cheese, shredded
2/3 cup Parmesan cheese, grated and divided
2 tbs Calabrian chili paste
2 tbs fresh basil, finely chopped
2 tbs fresh chives, finely chopped
Directions

1. Cook pasta according to package directions; drain reserving 1/2 cup pasta water.

 

2. Meanwhile, melt butter in large skillet set over medium heat. Cook onion and garlic for 3 to 5 minutes or until tender. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.

 

3. Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Reduce heat to low. Stir in fontina and 1/3 cup Parmesan until melted. Stir in chili paste.

 

4. Toss in pasta, reserved pasta water, basil and chives until sauce clings to pasta well. Serve with remaining Parmesan.

 

Tip: Sauté 1/2 cup diced Italian style salami in olive oil for a few minutes until lightly golden and stir into mac and cheese if desired.

 

Nutritional Information

  • 22 g Fat
  • 13 g Saturated Fat
  • 70 mg Cholesterol
  • 860 mg Sodium
  • 66 g Carbohydrate
  • 3 g Fiber
  • 9 g Sugars
  • 29 g Protein

10 minutes
Prep Time
25 minutes
Cook Time
6
Servings
580
Calories

Shop Ingredients

Makes 6 servings
16 oz Ronzoni® Medium Shells
Not Available
2 tbs butter
Kerrygold Pure Irish Butter, 8 oz
Kerrygold Pure Irish Butter, 8 oz
$4.99$0.62/oz
1 onion, thinly sliced
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$2.11 avg/ea$1.69/lb
3 cloves garlic, minced
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
2 tbs all-purpose flour
Gold Medal All Purpose Flour, 5 lb
Gold Medal All Purpose Flour, 5 lb
$6.99$1.40/lb
2 1/2 cups 2% milk
Organic Valley Low Fat Milk, half gallon
Organic Valley Low Fat Milk, half gallon
$6.99$13.98/gal
2 cups fontina cheese, shredded
BelGioioso Fontina All Natural Cheese, 8 oz
BelGioioso Fontina All Natural Cheese, 8 oz
$7.99$1.00/oz
2/3 cup Parmesan cheese, grated and divided
Kraft Grated Parmesan Cheese, 8 oz
Kraft Grated Parmesan Cheese, 8 oz
$6.99$0.87/oz
2 tbs Calabrian chili paste
Roland Sriracha Chili Sauce, 17 oz
Roland Sriracha Chili Sauce, 17 oz
$5.99$0.35/oz
2 tbs fresh basil, finely chopped
Gotham Greens Fresh Basil, 1.25 oz
Gotham Greens Fresh Basil, 1.25 oz
$4.99$3.99/oz
2 tbs fresh chives, finely chopped
Fairway Chives, 0.2 oz
Fairway Chives, 0.2 oz
$5.99$29.95/oz

Nutritional Information

  • 22 g Fat
  • 13 g Saturated Fat
  • 70 mg Cholesterol
  • 860 mg Sodium
  • 66 g Carbohydrate
  • 3 g Fiber
  • 9 g Sugars
  • 29 g Protein

Directions

1. Cook pasta according to package directions; drain reserving 1/2 cup pasta water.

 

2. Meanwhile, melt butter in large skillet set over medium heat. Cook onion and garlic for 3 to 5 minutes or until tender. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.

 

3. Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Reduce heat to low. Stir in fontina and 1/3 cup Parmesan until melted. Stir in chili paste.

 

4. Toss in pasta, reserved pasta water, basil and chives until sauce clings to pasta well. Serve with remaining Parmesan.

 

Tip: Sauté 1/2 cup diced Italian style salami in olive oil for a few minutes until lightly golden and stir into mac and cheese if desired.