Hot Habanero Mac and Cheese

Never one to leave well enough alone, I even had to take dear old Fannie Farmer's classic baked macaroni and cheese and do something different with it. You see, I had this block of Cabot Hot Habanero Cheese around and part of a box of corkscrew pasta and got a brainstorm.  This was really, really good. Definitely not for you if a little heat turns you away from a dish. And definitely not for you if you're counting calories this week. Thankfully, I do not make these kinds of calorie-laden dishes very often. But there comes a time in everyone's life when nothing else will do to accompany that main course except a helping of crunchy-topped, creamy on the inside, and spicy through and through, mac and cheese.  Of course, you can make this recipe without the habanero cheese and enjoy it just as well.  

HOT HABANERO MAC AND CHEESE

3 cups of corkscrew shaped pasta

4 Tbs. butter

4 Tbs. flour

1 whole clove of garlic, peeled

1 1/4 cups milk

1 cup half and half

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 cups sharp cheddar cheese

1/2 cup Cabot hot habanero cheese

1/2 cup Panko breadcrumbs

1 Tbs. butter, melted

• Preheat the oven to  400 degrees.
• Shred the cheese and pack into a 2-cup measuring cup. Set aside.
• Toss the Panko breadcrumbs with the melted butter. Set aside.
• Cook pasta according to package directions. Drain well and pour back into the pot. Set aside.
• In a large saucepan melt the butter, and add the whole clove of garlic to flavor the sauce.
• Add the flour, salt and pepper, using a whisk to stir until well blended.
• Pour the milk and half & half in gradually, whisking constantly.
• Bring to a boil, reduce heat and cook, stirring constantly, for a few minutes until very thick. Discard clove of garlic.
• Remove saucepan from heat and stir in the shredded cheese until completely melted.
• Pour this sauce over the pasta and stir to coat well.
• Transfer the mac and cheese to a buttered baking dish (or just use a cooking spray)
• Sprinkle with the Panko breadcrumbs.
• Bake for 20 to 25 minutes or until the top is golden brown.