Ingredients

• 1.5 cups rotelle pasta
• 4 tablespoons butter , divided
• 0.25 cups all-purpose flour
• 3 cups whole milk
• 1 teaspoon dry mustard
• 0.75 teaspoons salt
• 0.5 teaspoons ground white pepper
• 3 teaspoons hot pepper sauce
• 1 cup shredded pepperjack cheese
• 1.5 cups shredded sharp Cheddar cheese
• 0.5 cups grated Parmesan cheese
• 0.33 cups dry bread crumbs
• 2 teaspoons chili powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
4. 4 Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
5. 5 Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Nutrition per serving