A spicier version of the classic dish. So easy. So good.
Ingredients
2 cups dry pasta noodles (macaroni, penne, or shells)
2 cups shredded cheese, at least one cup of which is pepper jack
1 cup sourdough bread crumbs
1/2 cup cornmeal, plus more for dusting
1/4 cup grated parmesan
1/2 cup melted butter
1 five oz. can evaporated milk
1 1/2 cups soy milk
2 eggs, beaten
1/4 teaspoon nutmeg
ground red pepper
salt & pepper
paprika
Directions
Preheat oven to 350 degrees F.
Cook the pasta in salted water until almost tender. Do not overcook. Drain and set aside.
Whirl bread crumbs, cornmeal, parmesan, and half of the melted butter in the food processor. Set aside.
Combine the remaining 1/4 cup melted butter with evaporated milk, soy milk, eggs, and nutmeg, salt, and peppers. Set aside.
Grease bottom of two-quart casserole. Dust bottom of casserole dish with cornmeal. Put half the macaroni in the dish and cover with half of the shredded cheese. Repeat. Pour the milk mixture over the macaroni and cheese. Sprinkle the bread crumb mixture over the macaroni. Dust with paprika. Bake until hot & bubbly, about 45 minutes. Let sit 5-10 minutes before serving.
Tip: If you have fresh veggies like broccoli or cauliflower in the house, add them to the noodle mixture.
