Spicy cowboy-style “gun barrel” mac & cheese recipe made with barrel-shaped penne pasta baked with blue cheese, Parmesan, gruyere, Irish Cheddar and cayenne chile – for a flavor explosion that will knock you off your feet.
Servings: 4 servings
Spicy cowboy-style "gun barrel" mac & cheese recipe made with barrel-shaped penne pasta baked with four kinds of cheese and cayenne chile.
Ingredients
- 1 pound ziti or penne pasta
- 2 cups cream
- 2 tablespoons butter
- 1 teaspoon salt
- ¼ teaspoon ground cayenne
- 1 oz blue cheese crumbled
- 2 oz Gruyere shredded
- 2 oz white Irish cheddar such as Dubliner, shredded
- 2 teaspoons grainy mustard such as Grey Poupon
- ½ cup grated Parmesan
- 1 cup crumbled garlic-parmesan croutons
Instructions
- Cook the pasta in salted water until it’s al dente. Drain but do not rinse and set aside.
- Heat the cream over medium low until it just starts to simmer. Stir in the butter, salt and cayenne. When the butter is melted start to gradually stir in the cheeses, stirring continuously until all are melted.
- Preheat the oven to 350 degrees F.
- Stir in pasta to coat. Divide the mixture between 4 to 6 ramekins. Sprinkle generously with parmesan cheese and crushed croutons. Bake for 15 to 20 minutes or until browned.
Notes
Prep time: 15 minutes
Cook time: 30 minutes
Yield: Makes 4–6 servings
Cook time: 30 minutes
Yield: Makes 4–6 servings
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