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Organic Valley Mac and Cheese made with Flavor Favorites shredded cheese.
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Homemade Mac and Cheese with Spicy Cheddar

This is comfort food at its finest — an ooey-gooey macaroni and cheese with a slight kick of spice for something different yet familiar. If the spice is too much, simply add a dollop of Organic Valley Sour Cream. Want to spice it up even more? Add fresh jalapenos or your favorite hot sauce.

30 MIN PREP
30 MIN COOK
1 HR TOTAL
5 servings
Ingredients
alphabet pasta
1 ½ cups uncooked pasta (large elbow mac or medium shells)
alphabet pasta
6 tablespoons Organic Valley Unsalted Butter
A bowl of white flour.
3 tablespoons flour
A bowl of white flour.
1 ½ cups Organic Valley Whole Milk
1 6-ounce package Organic Valley Spicy Cheddar Shreds
4 slices Organic Valley American Cheese (white or yellow)
A small bowl of salt.
½ tablespoon salt
A small bowl of salt.
¼ teaspoon pepper
Curry Powder
⅛ tablespoon ground mustard
Curry Powder
6 tablespoons breadcrumbs

Directions

Cook pasta according to directions.
Place pasta in a greased 1 ½ quart baking dish.
In a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour until smooth and then gradually add milk. Cook mixture until simmering. Once simmering, stir for 2 minutes.
Reduce heat and add Organic Valley Spicy Cheddar, Organic Valley American, salt, pepper and ground mustard. Stir until melted completely.
Add mixture to the pasta in the baking dish. Mix until pasta is completely coated.
Melt remaining butter and combine with breadcrumbs until breadcrumbs have soaked up all the butter.
Sprinkle over and cover baking dish.
Bake at 375 F for 30 minutes or until golden brown.
Remove baking dish from oven and serve.
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