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Three Cheese Chili Mac and Cheese


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  • Author: Living the Gourmet
  • Total Time: 30 minutes
  • Yield: 4-6 1x

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

  1. Cook the Ronzoni® shells as directed then set aside.
  2. 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.
  3. Butter a deep-dish casserole dish and set aside.
  4. Add the seasonings to the flour.
  5. 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.
  6. Stir in the cheeses until smooth, then add in the grilled veggies.
  7. Place the cooked macaroni into the prepared dish and pour the sauce over the macaroni.
  8. Sprinkle the panko over the macaroni and top with pats of butter.
  9. 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
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