Goya Foods Spiced Mac and Cheese
What do you get when you combine delicious macaroni-and-cheese with exciting Latin flavors? Your new favorite recipe! Here, a classic cheese sauce is amped up with GOYA® Hot Yellow Pepper Paste. Known as Ají Amarillo in its native country of Peru, this yellow pepper paste boasts a vibrant yellow color with a slightly spicy, but also fruity pepper taste.
- 4 Tablespoons unsalted butter ½ stick
- 1 teaspoon GOYA EXTRA VIRGIN OLIVE OIL
- ¼ cup flour
- 1 Tablespoon GOYA® Sazonador Total
- 2 Tablespoons GOYA® Hot Yellow Pepper Paste Ají Amarillo
- 3 cups whole milk
- 2 cups Shredded Cheddar Cheese
- 1 7-ounce package GOYA® Small Elbow Pasta cooked according to package directions and drained
- 3 Tablespoons GOYA EXTRA VIRGIN OLIVE OIL
- 1 cup GOYA® Breadcrumbs made with Sazonador Total
- Make the mac-and-cheese Preheat your oven to 350°F. In a medium pot over moderate heat, melt the butter. Add the olive oil and whisk in the flour. Cook, whisking often, until the mixture forms a smooth paste, about 2 minutes. Mix in Sazonador Total and Hot Yellow Pepper Paste until well combined. Slowly add the milk, whisking constantly until smooth. Increase the heat to high. Bring milk mixture to gentle boil, whisking occasionally to prevent lumps, until mixture forms a smooth sauce, about 5 minutes. Remove the pot from heat. Stir in cheddar cheese until melted.
- Fold cooked pasta into cheese mixture until well combined; pour into a 2-quart casserole dish. Set aside.
- Make the breadcrumbs In small skillet over medium heat, warm the olive oil. Add the breadcrumbs. Cook, stirring occasionally, until saturated in oil and lightly toasted, about 2 minutes. Sprinkle the breadcrumbs evenly over the macaroni-and-cheese.
- Bake, uncovered, until macaroni-and-cheese is hot and bubbling and breadcrumbs are well toasted, about 30 minutes. Remove from oven and let rest for at least 5 minutes before serving.
This recipe and photo are courtesy of Goya Foods.
Tried this recipe?Let us know how it was!