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Ghost Pepper Mac & Cheese

  • SERVINGS 30

INGREDIENTS

1. 1 bag Pioneer® Instant Base for Cream Soup (94209)
2. 2 qt. Water
3. 24 oz. Cheddar cheese, shredded
4. 2 Tbsp. Worcestershire sauce
5. 2-3 Ghost peppers, seeded, diced (or to taste)
6. 4 lb. Penne pasta, al dente, drained well
7. 2-3 oz. Breadcrumbs

INSTRUCTIONS

1. Preheat oven to 325°F.
2. Prepare soup base according to package directions using 2 qt. of water.
3. Remove from heat. Add cheese and stir until completely melted and smooth. Stir in Worcestershire
4. Place pasta in a large mixing bowl. Pour cheese sauce over pasta and stir to evenly coat all pieces.
5. Top with breadcrumbs.
6. Bake for 18-20 minutes.
7. Pour pasta into a hotel pan that has been sprayed with pan release.

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