Creamy mac and cheese with a Tex-Mex flair, the smoky, kicked-up heat Frank's RedHot® Nashville Hot Seasoning, and an irresistible Cheddar Cornflake topping.
Ingredients
Serves 12
1 pound Cappelletti Pasta, cooked al dente, rinsed and drained well
Place cooked pasta in bowl. Add 1 teaspoon Frank's RedHot® Nashville Hot Seasoning, tossing to coat pasta evenly.
Add Alfredo sauce and 3 cups of the cheese. Mix until well blended. Pour into greased 13x9-inch baking pan.
In a bowl, mix corn flakes, remaining 2 cups cheese and 2 teaspoons Nashville Hot Seasoning. Sprinkle cornflake mixture evenly over top of macaronic and cheese in pan. Cover pan with foil.
Service
Set oven to 325°F. Bake macaroni and cheese 30 minutes. Remove foil and bake 10 minutes longer. Serve hot.
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