Ingredients (Servings: 8)
- 8 oz. elbow macaroni
- 1/4 cup (1/2 stick) unsalted butter
- 1 ½ tbsp. Hatch Green Chile Powder
- 1 tsp. Sunset Smoke Seasoning
- 1 tsp. Rubbed Sage
- 2tsp. Salted Pepper Everyday Sprinkle
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup Creamy Mac & Cheese
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. unsalted butter, melted
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- ½ tsp. Hatch Green Chile powder
- 1/4 tsp. Sunset Smoke Seasoning
Steps
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, melt butter in a medium saucepan over medium heat. Add the Hatch Green Chile Powder, Sunset Smoke Seasoning, Rubbed Sage, and Salted Pepper Everyday Sprinkle.
- Whisk in flour until mixture is smooth.
- Slowly whisk in milk, stirring until mixture has thickened. Add cheddar, Creamy Mac & Cheese, and Parmesan, and stir until cheeses are melted.
- Remove from heat. Combine sauce and pasta. Pour into a greased 2-quart casserole dish.
- In a small bowl, thoroughly combine melted butter, bread crumbs, Parmesan, Hatch Green Chile Powder, and Sunset Smoke Seasoning.
- Top pasta with seasoned crumbs and bake until sauce is bubbling and topping is golden brown, about 15 to 20 min.
