Fiery Cheesy Pasta Bake

    Fiery Cheesy Pasta Bake


    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.

    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

    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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