Ingredients
Units
Scale
- 1 lb. Ronzoni® Small Shells
- 1 1/2 cups milk
- 1/2 cup butter
- 1 cup heavy cream
- 1/2 cup flour
- 1 onion - sliced
- 2 jalapeños - sliced
- 2 habaneros - sliced
- 2 serrano’s - sliced
- 5 - 6 cloves of garlic - crushed and chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. cayenne
- 1 tsp. black pepper
- 4 oz. Gruyere - shredded
- 4 oz. cheddar cheese - shredded
- 4 oz. smoked Gouda - shredded
Instructions
- Cook the Ronzoni® shells as directed then set aside.
- Heat a medium cast-iron frying pan and place the peppers, onion and garlic in the dry pan and sprinkle with salt. Grill to a slight golden char, then set aside.
- Butter a deep-dish casserole dish and set aside.
- Add the seasonings to the flour.
- Melt the butter in a saucepan; whisk in the flour until smooth and slightly bubbles then whisk in the milk and cream and continue to cook until the sauce thickens.
- Stir in the cheeses until smooth, then add in the grilled veggies.
- Place the cooked macaroni into the prepared dish and pour the sauce over the macaroni.
- Sprinkle the panko over the macaroni and top with pats of butter.
- Bake uncovered until slightly bubbling and the panko is slightly golden about 40 - 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
