Habanero Mac & Cheese

Preheat oven to 375 F.

Heat milk over medium heat in a saucepan.

Meanwhile in a large non-stick saute pan (or high sided skillet) melt butter over medium heat. Once butter is melted whisk in flour. Whisk for about 1 minute.

Slowly whisk warm milk into the butter/flour mixture. Continue whisking until milk bubbles and starts to thicken, about 5 minutes.

Meanwhile, start boiling water for the pasta (I use the same pan I warmed the milk in and just rinse it out) and cook 2 minutes below what the package directions recommend.

After whisking milk and it thickens, remove pan from heat. Stir cream cheese and 1-1/2 cups Beecher’s cheese (save 1/2 cup for top) into the milk until it melts. Stir in salt, black pepper, nutmeg and cayenne pepper. Keep it on low heat.

Drain and rinse pasta and add into the pan with the cheese sauce. Then pour it into a lightly greased 9×13 baking dish. Sprinkle with remaining 1/2 cup of Beecher’s cheese. Then sprinkle on the panko bread crumbs. Spray with cooking spray (like Pam) to help the bread crumbs brown.

Bake for about 30 minutes, or until top starts to brown.