Red Rocks Mac & Cheese
Ingredients:
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For the pasta:
- 8 oz. elbow macaroni
- 1/4 cup butter
- 2 tsp. Red Rocks Hickory Smoke Seasoning
- 1 tsp. rubbed sage
- 1 tsp. salt
- 1 tsp. coarse ground pepper
- 1/4 cup flour
- 2 cups whole milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup crushed tomatoes
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For the topping:
- 2 Tbsp. butter, melted
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. Red Rocks Hickory Smoke Seasoning
Directions:
Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside. Meanwhile, melt ¼ cup butter in medium saucepan over medium heat. Add 2 tsp. Red Rocks Hickory Smoke Seasoning, sage, salt and pepper. Whisk in flour until mixture is smooth. Slowly whisk in milk, stirring until mixture has thickened. Add cheddar and ½ cup Parmesan, and stir until cheeses are melted. Remove from heat and stir in crushed tomatoes. Combine cheese sauce and pasta, and then pour into a casserole dish. To prepare topping, thoroughly combine melted butter, bread crumbs, Parmesan and Red Rocks Hickory Smoke Seasoning together in a small bowl. Top pasta with seasoned bread crumbs. Bake until bubbling and top is golden brown, about 15 to 20 min.
Serving Suggestions:
Serve as a side or main course.