Southwestern Mac ‘N Cheese
Southwestern Mac ‘N Cheese
PRINT THIS RECIPE
Ingredients
- 2 Cups elbow macaroni, cooked and drained
- 3 TBSPs melted butter
- 1/8 tsp ground black pepper
- 3/4 tsp red chili pepper flakes (optional)
- 1 tbsp finely minced onion
- 2 Cups shredded MEYENBERG Goat Cheddar Cheese
- 3 Cups MEYENBERG Ultra-Pasteurized Goat Milk
- 1 tsp Salt
Directions
Preheat oven to 350°F. Layer cooked macaroni alternately with cheese (ending with cheese) in a buttered 2 ½-3quart-casserole dish. Mix together butter, pepper flakes and onion. Pour butter mixture over macaroni. Slowly pour milk into casserole dish at one corner. Bake at 350°F uncovered for 50 minutes or until golden on top.
Southwestern Mac ‘N Cheese
PRINT THIS RECIPE
Ingredients
- 2 Cups elbow macaroni, cooked and drained
- 3 TBSPs melted butter
- 1/8 tsp ground black pepper
- 3/4 tsp red chili pepper flakes (optional)
- 1 tbsp finely minced onion
- 2 Cups shredded MEYENBERG Goat Cheddar Cheese
- 3 Cups MEYENBERG Ultra-Pasteurized Goat Milk
- 1 tsp Salt
Directions
Preheat oven to 350°F. Layer cooked macaroni alternately with cheese (ending with cheese) in a buttered 2 ½-3quart-casserole dish. Mix together butter, pepper flakes and onion. Pour butter mixture over macaroni. Slowly pour milk into casserole dish at one corner. Bake at 350°F uncovered for 50 minutes or until golden on top.