- 6
Ingredients
- Topping:
- 4 tbsp. butter (1/2 stick)
- 1 tsp. Extra Virgin Olive Oil
- 1/4 cup flour
- 1 tbsp. Sazonador Total
- 2 tbsp. Hot Yellow Pepper Paste–Ají Amarillo
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 pkg. (7 oz.) Small Elbow Pasta, cooked according to package directions and drained
- 3 tbsp. Extra Virgin Olive Oil
- 1 cup Breadcrumbs made with Sazonador Total
Preparation
Step 1
1. Heat oven to 350°F.
2. In medium pot over medium heat, melt butter; add olive oil. Whisk in flour. Cook, whisking often, until mixture forms smooth paste, about 2 minutes. Mix in Sazonador Total and Hot Yellow Pepper Paste until well combined. Slowly add milk, whisking constantly until smooth; increase heat to high. Bring milk mixture to boil, whisking occasionally to prevent lumps, until mixture forms smooth sauce, about 5 minutes. Remove pot from heat. Stir in cheddar cheese until melted.
3. Fold cooked pasta into cheese mixture until well combined; pour into 2-quart casserole dish; set aside.
4. Heat olive oil in small skillet over medium heat; add breadcrumbs. Cook, stirring occasionally, until saturated in oil and lightly toasted, about 2 minutes. Sprinkle breadcrumbs evenly over macaroni and cheese.
5. Bake, uncovered, until macaroni and cheese is hot and bubbling and breadcrumbs are well toasted, about 30 minutes. Remove from oven and let rest at least 5 minutes before serving.