Spicy Macaroni & Cheese

25 Min.
30 Min.
6
Ingredients
1
pound corkscrew noodles, cooked al dente
1 pound corkscrew noodles, cooked al dente
4
tablespoons butter
4 tablespoons butter
3
tablespoons all-purpose flour
3 tablespoons all-purpose flour
½
teaspoon kosher salt
½ teaspoon kosher salt
1
teaspoon black pepper
1 teaspoon black pepper
1
teaspoon dry mustard
1 teaspoon dry mustard
cups milk
2½ cups milk
8
ounces Colby jack cheese, shredded
8 ounces Colby jack cheese, shredded
1
box Shore Lunch® Chicken Breading Mix Spicy Buffalo Style
1 box Shore Lunch® Chicken Breading Mix Spicy Buffalo Style
2
tablespoons olive oil
2 tablespoons olive oil
Directions

  1. Preheat the oven to 400 °F.
  2. Melt the butter in a large stock pot over medium high heat.
  3. Add the flour, salt, pepper, and dry mustard to the butter and whisk constantly for 1-2 minutes.
  4. Slowly add the milk to the roux whisking constantly so that no lumps form.
  5. Heat the milk for 4-5 minutes or until thick but not boiling, stirring constantly.
  6. Remove the sauce from the heat and add the cheese and stir until completely melted.
  7. Add the noodles to the sauce and stir until coated.
  8. Pour the noodles into a 13”x9” oven proof dish.
  9. In a small bowl combine the Shore Lunch® Chicken Breading Mix with the olive oil and toss to coat.
  10. Sprinkle the macaroni and cheese with the breading mixture and place the baking dish directly into the oven and bake for 20 minutes or until golden brown.
  11. Carefully remove the baking dish from the oven and serve immediately.