Baked Mac ‘n Cheese with Scallions & Tomatoes
Be sure to leave room on the table for this barbecue classic, mac ‘n cheese. This one is made with two types of cheese — American, for its smooth, easy melting, and pepper Jack for added spicy flavor. Cavatappi, with its corkscrew shape, is a great pasta for mac ‘n cheese since the sauce clings to all of the twists and curls, but any type with wells, such as pipette or fusilli, works as well. Just be sure to undercook the pasta and rinse it under cold water to stop the cooking, so it doesn’t become mushy during baking.
FOR THE PASTA, COOK:
FOR THE SAUCE, MELT:
FOR THE TOPPING, COMBINE:
Test Kitchen Tip
To make ahead, prepare the recipe up to the point of adding the bread crumbs, cover, and chill. Add bread crumbs and bake as directed.
Preheat oven to 375°. Coat a 9×13-inch baking dish with nonstick spray.
For the pasta, cook cavatappi in a large pot of boiling salted water until slightly soft, 5 minutes; drain and rinse with water.
For the sauce, melt 4 Tbsp. butter in a large saucepan over medium heat. Add scallions; cook 1 minute.
Whisk in flour and paprika and cook 2 minutes. Whisk in milk and bring to a boil; cook until thick, 1–2 minutes. Reduce heat to medium-low. Whisk in cheeses, Dijon, and Worcestershire; simmer until cheeses melt, about 2 minutes.
Stir in tomato and season with Tabasco and salt. Transfer sauce to a large bowl and stir in cavatappi; transfer to prepared dish.
For the topping, combine panko and 3 Tbsp. butter, then sprinkle over mac ‘n cheese.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 21g 105%
Cholesterol 79mg 26%
Sodium 860mg 35%
Carbs 61g 20%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.