Hard Rock Cafe Twisted Mac & Cheese

Its rare that I can make mac&cheese from scratch and have it turn out creamy. For whatever reason the cheese sauce always has a gritty texture to it and it's just not good that way.  I read in a Food Network article that the way to avoid this is to slowly add the cheese to the rue. 

This recipe doesn't call for a rue, but I slowly added and melted the cheese to the milk. Turned out creamy!  This particular version of mac&cheese is delicious. I avoided the red peppers which I'm sure would add an extra excellent element to it, but not a fan of peppers.

Super easy recipe and super delicious. I mean it has Velveeta in it, what's not to like?

Hard Rock Cafe Twisted Mac & Cheese
Serves 4 (as a side dish)

• 2 c uncooked cavatappi pasta or elbow macaroni
• 1/3 c whole milk
• 4 Ounces Velveeta (which is 1/2 a cup in case you know your measurements)
• 1/2 c shredded cheddar cheese
• 1/2 c shredded Monterrey Jack cheese
• 1/8 tsp ground cayenne pepper
• 1/8 tsp ground black pepper
• 1/4 c diced roasted red bell pepper

Parmesan Breadcrumbs

• 2  tsp seasoned breadcrumbs (Italian style)
• 2 tsp grated Parmesan cheese
• 1/4 tsp finely minced parsley.

Cook pasta following the directions on package. Drain.

Combine milk, Velveeta, cheddar cheese, Jack cheese, cayenne pepper, and black pepper in saucepan. Cook over low heat until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat the pasta.

Combine the breadcrumbs, Parmesan and parsley in a small bowl. Pour pasta into a serving bowl, and then sprinkle Parmesan breadcrumbs over the top.