Preheat oven to 350 F. Bring a large pot of salted water to a full rolling boil. Add the pasta and boil, uncovered, stirring occasionally, until nearly cooked al dente, about 7 to 8 minutes. Drain well but do not rinse. Set aside. Lightly grease a 12 cup casserole dish.
This is one of the best macaroni and cheese bakes you will ever try. There’s lots of nippy cheddar cheese sauce flecked with hot peppers. A tomato salsa topper adds a snazzy new flavor.
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