Ingredients
- 5 ounce grated white cheddar cheese
- 3 cup heavy cream
- 1/4 teaspoon crushed red pepper
- 1/3 teaspoon kosher salt
- 1/3 teaspoon ground white pepper
- 2 teaspoon parmesan cheese
- 5 ounce grated white cheddar cheese
- 3 cup heavy cream
- 1/4 teaspoon crushed red pepper
- 1/3 teaspoon kosher salt
- 1/3 teaspoon ground white pepper
- 2 teaspoon parmesan cheese
- 2 1/2 cup mac and jack sauce
- 2 1/2 cup cooked pipette (fancy macaroni)
- 2 pinch es of kosher salt and pepper
- 1 cup shredded monterey jack cheese
- 1 1/2 cup shredded monterey jack cheese
- 4 tablespoon seasoned breadcrumbs
- 2 pinch es chopped parsley
Preparation
Baking Directions:
For sauce:Bring all the ingredients to a boil, whisking until the cheeses are completely melted and well mixed.
Do not reduce.
Strain out the chili flakes.
Set aside.
For macaroni:Heat the sauce in a skillet until boiling.
Heat the cooked pasta in boiling water for 15 seconds, drain and add to the sauce.
Add the salt and pepper while tossing to combine.
Pour about 1/4 of the pasta into 2 separate bowls and top each with a 1/2 cup of shredded Monterey Jack cheese.
Add the remaining pasta, splitting between the two bowls and top with ¾ cup of shredded Jack cheese each.
Sprinkle half the breadcrumbs over each one and place under the salamander or broiler.
Cook until golden brown, adding a pinch of chopped parsley to each bowl before serving.
