Nashville Hot Corn Macaroni & Cheese with Cornbread Topping

Yield: 30 Servings (7 oz.)

Yield: 30 Servings (7 oz.)

The ubiquitous mac and cheese gets a spicy kick with Simplot RoastWorks® Flame-Roasted Corn & Jalapeño Blend for a Nashville Hot take on an old favorite.

Ingredient	Weight	Measure
Elbow macaroni	2 lbs.
Milk, whole	24 fl. oz.
Eggs, large		4 each
Nashville hot pepper sauce	2 oz.
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend	40 oz.
Colby Jack cheese, shredded	32 oz.
Kosher salt		1 Tbsp.
Black pepper, coarse grind		1/2 Tbsp.
Pepper Jack cheese, shredded	16 oz.
Cornbread stuffing mix	14 oz.
Butter, melted	4 oz.

Preparation Instructions:

Step 1

Heat convection oven to 350°F.

Step 2

Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions. Rinse under cold water. Set aside.

Step 3

In large bowl, whisk together milk, eggs and hot sauce. Add cooked macaroni, corn and jalapeño blend, 24 oz. Colby Jack, salt and pepper and stir until well combined. Spray a 2-inch full hotel pan with cooking spray, add half of the macaroni mixture. Sprinkle with 16 oz. of Pepper Jack, top with remaining macaroni mixture and cover pan with foil. Bake for 40-45 minutes. Remove from oven, discard foil and top with remaining Colby Jack. Toss the stuffing mix with the butter and spread evenly over the cheese. Return to oven and bake until cheese is melted and bubbly and stuffing is lightly toasted. Serve warm.