Martin Bros. Recipes

Adult Mac & Cheese

Keywords: Pastas & Starches, Pastas & Starches

Added: July 29, 2014

Yield: Approx. 6 Servings

1 lb AIPC R&F Cavatappi Pasta (480910)
4 Tbsp Butter, divided
5 cups Custom Culinary Whisk & Serve White Sauce Mix (501539), prepared
1 tsp McCormick Ground Mustard (472381)
3/4 tsp Salt
1/2 tsp McCormick Ground White Pepper (472561; 472971)
1 Tbsp French’s Frank’s RedHot Original Cayenne Pepper Sauce (560770)
1 cup Shredded Sharp Cheddar Cheese
1-1/2 cups Shredded Smoked Provolone Cheese
1 cup Shredded Smoked Gouda Cheese
1/2 cup Shredded Parmesan Cheese
1/3 cup Breadcrumbs
2 tsp McCormick Dark Chili Powder (472211; 472221)
1 cup Stella Toppers Crumbled Feta Cheese (905848)
1 lb Fish Guys Blue Backfin Crab Meat (368700)
18 each Aqua Star Peeled & Deveined Tail-Off Shrimp – 16/20 (924410)

1. Preheat oven to 375°F.
2. Bring large pot of lightly salted water to a boil. Add pasta. Cook for 8-10 minutes or until al dente. Drain.
3. In large saucepan over medium heat, melt 2 tablespoons butter. Add prepared sauce, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Remove from heat. Whisk in cheddar, provolone, Gouda and Parmesan until smooth. Stir in cooked pasta. Add crab. Pour into shallow 2 quart baking dish.
4. Melt remaining 2 tablespoons butter. Stir in breadcrumbs and chili powder. Combine with feta. Sprinkle over macaroni mixture.
5. Bake in preheated oven 30 minutes. Let stand.
6. Grill shrimp; add to the top.

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