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Spicy, Oven-Baked Macaroni & Cheese
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Description
A no-frills mac-and-cheese recipe. Cayenne gives it a kick. Baking gives it a nice crisp on top. Milk and Velveeta cheese give it a creamy inside.
Ingredients
- 1 pound Rotini Pasta
- 8 ounces, weight Low Fat Cheddar Cheese, Shredded
- 8 ounces, weight Velveeta American Cheese, Shredded
- ¼ teaspoons Cayenne Pepper
- 3 Tablespoons Butter Sliced
- ⅔ cups Low Fat Milk
Preparation
Heat oven to 375 F. Spray a 9 x 13-inch glass baking dish with cooking spray.
Boil water in a large pot for pasta. When water is boiling add pasta. Cook pasta for 15-20 minutes on high or according to your package instructions for al dente. Drain and set aside.
In a large bowl mix cheese, cayenne pepper and the drained pasta until just blended (no more).
Place in prepared pan. Dot pasta with butter. Pour milk over pasta. Cover dish with foil.
Bake for 25 minutes. Remove foil and bake an additional 5-10 minutes or until top is golden brown.
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