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Ilisha’s Spicy Baked Mac & Cheese

Yields1 Serving

 1 pound Slimdown 360 Cassava Pasta
 3 tablespoons butter
 4 tablespoons flour
 3 cups milk 
 3 teaspoon chilli pepper flakes
 1/4 cup basil leaves 
 2 tablespoons dried oregano
 1 teaspoon mustard powder
 2 cups sharp cheddar cheese, shredded 
 1 cup bacon (turkey or pork—either is fine)
 1 cup diced onions
 2 cloves garlic
 1 cup diced tomatoes
 1 cup frozen spinach
 Worcestershire sauce
 1 teaspoon paprika
 2 cups Monterey Jack cheese
 1/2 cup Panko breadcrumbs 
 Salt and pepper to taste
1

Cook pasta according to package directions.

2

In a large saucepan, melt butter. Whisk in flour to make a roux and cook for 1 minute.

3

Whisk the milk into the roux a little at a time, making sure to work out all the clumps so you have a smooth sauce. Cook over medium heat until milk has thickened, about 8 minutes. Add pepper flakes, basil, oregano, salt, pepper and mustard.

4

Remove sauce from heat. Stir in cheddar cheese with a spoon or spatula until the cheese is melted.

5

In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. Remove bacon from the pan but reserve the bacon fat. 

6

Add garlic and onions and sauté until they’re golden brown in color. Add tomato and spinach into the mix with Worcestershire sauce, salt, pepper and paprika.

7

Mix pasta and cheese sauce. Then, add the spinach sauté.

8

Transfer to casserole dish and top with Monterey Jack cheese, bacon and breadcrumbs.

9

Bake at 350°F for 15 to 20 minutes. 

10

Broil for an additional 5 minutes, so the top can crisp up.