Fiery Cheesy Pasta Bake

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    Fiery Cheesy Pasta Bake

    Fiery Cheesy Pasta Bake

    (184)
    1hr10min


    166 people made this

    About this recipe: Similar to macaroni cheese, but made with rotelle pasta and chillies. It's spicy, creamy, cheesy and has comfort food written all over it.

    Ingredients
    Serves: 8 

    • 85g pasta wheels (rotelle)
    • 60g butter, divided
    • 4 tablespoons plain flour
    • 700ml full fat milk
    • 1 teaspoon dried mustard powder
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 3 teaspoons hot pepper sauce
    • 130g grated Cheddar cheese
    • 170g grated mature Cheddar cheese
    • 40g grated Parmesan cheese
    • 35g dry breadcrumbs
    • 1 pinch crushed chillies
    • 2 teaspoons chilli powder

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / Gas 5.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. In a large saucepan over medium heat, melt half of the butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper, 1 pinch crushed chillies and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in the three cheeses until smooth. Stir in cooked pasta and pour into shallow 2 litre baking dish.
    4. Melt remaining butter. Stir in breadcrumbs and chilli powder. Sprinkle over pasta mixture.
    5. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (184)

    Reviews in English (184)

    by
    90

    This recipe is awesome!! We all loved it, even my one-year old. (I did cut back on the hot pepper sauce). I put the chili powder (and a little less) into the sauce and used a mix of 2% and 1% milk. I used more pasta too, probably 2.5 cups and I could have used more, but I like an extra cheesey, saucey sauce opposed to a drier sauce. We had broccoli with this and spooned some of the extra sauce over that. I used radiatore pasta in this and it was wonderful. Shredded my own parm, used Tillamook Pepperjack and Tillamook Extra Sharp Reserve White Cheddar cheese. Used a bit extra of all the cheeses. LOVED it!!! I used crushed garlic croutons in place of bread crumbs and butter. We couldn't get enough. I will make this again.  -  01 Oct 2007  (Review from Allrecipes US | Canada)

    by
    60

    I made this tonight as a test for a dinner party next weekend. 1. I used 2% instead of whole milk. Do not do this as it breaks and makes for a chalky texture. 2. I used pepper cheddar instead of pepper jack since I had it on hand; probably no significant difference. 3. The pasta amount is definitely a typo. I used more like 2.5 cups. 4. Personally, the hot sauce heat level was fine or too low, but I did not love the vinegar aspect it added. Next time I will do a combo of jalapenos and cayenne. 5. I will add more mustard next time and mix the chili powder into the sauce. 6. I added parmesan to the bread crumb/butter mixture and melted in the microwave instead of in a pan. Worked beautifully and saved me a dish to wash. Overall, this is a really good recipe. I may just have a piggy husband, but 8 servings is debatable.  -  18 Oct 2009  (Review from Allrecipes US | Canada)

    by
    51

    Hyperpuppy, I bow to your cooking genius. How I wish I could give this one ten stars. It is that good, folks. If you like traditional comfort food with a big twist, this is your ticket right here. I added some Oscar Mayer bacon bits. For my own personal tastes the next time I make this, I will add another 1/2 cup milk. I will also add the chili powder to the cheese mixture. I think I tasted too much chili powder. Otherwise this is my favorite recipe from this webstie.  -  25 Dec 2008  (Review from Allrecipes US | Canada)

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