About the Dish

4 ounces Rigatoni
3 pats Butter
1 Shallot
1 clove Garlic
1 1/2 cups Whole Milk
4 ounces Cheddar Cheese
1/2 cup Roasted Red Peppers
2 packets Sour Cream
1 packet Crystal Hot Sauce
1/2 cup Panko
Per Serving
Calories 790
Total Fat 37 g
Saturated Fat 22 g
Trans Fat 0 g
Cholesterol 115 mg
Sodium 1050 mg
Total Carbohydrates 81 g
Dietary Fiber 5 g
Sugar 19 g
Protein 31 g
Sea Island Soul of the South

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METHOD

1
• Heat oven to 350° F. • Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Peel and mince shallot. • Peel and mince garlic. • Dice peppers. • Dice Velveeta.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 10 minutes. • Drain pasta. Transfer to a baking dish.
4
While pasta cooks: Place a saucepan over medium heat. Add butter. When butter melts, stir in shallot and garlic. Cook, stirring, until shallot is tender, 1-2 minutes.
5
Add milk. Cook, stirring, until milk simmers, about 2 minutes.
6
• Gradually whisk in cheeses. Cook, whisking, until cheese melts, 1-2 minutes. • Season to taste with hot sauce and kosher salt.
7
Fold in pimentos and sour cream.
8
• Pour cheese sauce over pasta. • Top with breadcrumbs. Bake until lightly golden, 35-40 minutes.
9
Divide mac & cheese between 2 plates. Enjoy!

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