INGREDIENTS:

1 lb box of Barilla medium shell pasta

1 1/2 cup shredded extra sharp cheddar (I find it best to get a block and shred it yourself)

1 cup shredded colby jack cheese

4 Tbsp butter

3/4 cup heavy whipping cream

1 1/2 Tbsp Milford Spice Company’s Kenny’s East Texas Cajun

1 tsp salt

1 tsp pepper

For the breadcrumbs:

1/2 cup panko

1/2 Tbsp Milford Spice Company’s Kenny’s East Texas Cajun

4 Tbsp butter, melted

DIRECTIONS:

Preheat oven to 400 degrees

Cook pasta according to box directions. Drain and set aside.  



Using same pot, add butter and heavy whipping cream until melted. Stir in cheddar and colby jack a handful at a time.

Add Milford Spice Company’s Kenny’s East Texas Cajun until the cheese mix is smooth. Add pasta and stir so everything is coated.


For the breadcrumbs:

Mix the panko, Milford Spice Company’s Kenny’s East Texas Cajun, and butter together.


Pour the Mac and cheese mixture into an oven safe casserole dish and top with the breadcrumb, spreading to cover the whole top.


Bake for 15-20 minutes until golden brown on top and bubbling a bit on the edge. Enjoy!

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