South of the Border Macaroni & Cheese

Ingredients

½ cup Plain Bread Crumbs
¼ tsp. Parsley Flakes
1 cup plus 2 Tbsp. Parmesan Cheese
2 oz. Olive oil
3 cups Shredded Cheddar Cheese
3 oz. Unseasoned Cream Sauce
1 quart Cold Water
1 cup Instant Alfredo Sauce Mix
½ tsp. Nutmeg
¼ tsp. White Pepper
½ tsp. Onion Powder
1 Tbsp. RC Chipotle Chile Flavor Concentrate
2 quarts salted Water
1¼ lbs. Elbow Macaroni

Instructions

(yields ½ hotel pan 2½ inches deep)

In a heavy bottomed sauce pan add Unseasoned Cream Sauce and Instant Alfredo Sauce Mix. Add 1 quart cold water and mix together. Bring mixture to a boil while stirring frequently. Blend in white pepper, nutmeg, onion powder & Chipotle Chile Flavor Concentrate. After mixture has thickened remove from heat. While cheese sauce is cooking, bring 2 quarts salted water to a boil and add elbow macaroni. Cook until pasta is al dente. Drain and add the hot elbow macaroni to cheese sauce mixture. Stir in Parmesan & Cheddar cheeses. Grease a ½ hotel pan and fill with macaroni & cheese mixture. Top with a sprinkle of shredded cheddar cheese. Combine olive oil, bread crumbs, two tablespoons parmesan cheese and parsley flakes together in a bowl and blend together. Sprinkle topping over macaroni & cheese mixture and bake in a 350° oven until internal temperature reaches 165° and topping is a golden brown.