Hot & Spicy Mac & Cheese
Using Little Italy seasoning
5 tablespoons Cali Cali Tijuana Hot Sauce
185g dry macaroni pasta
1 ½ tablespoons butter (35g)
1 ½ tablespoons plain flour (20g)
225ml Low fat milk
¼ tsp salt
½ tsp garlic powder
2.5 tbsp Cali Cali Little Italy seasoning
60g light cream cheese
85g shredded mozzarella
60g shredded reduced fat cheddar cheese
50g light sour cream
Preheat the oven to 180°C; Lightly grease an ovenproof dish with butter.
In a large pot of boiling, salted water cook the pasta al dente as per packet instructions, drain and set aside.
In a medium pot, over a medium heat, melt the butter. Add the flour and stir for 1 minute. Slowly begin to add the milk and seasonings (salt, garlic powder and Cali Cali Little Italy seasoning) while constantly stirring. Continue to stir until the mixture thickens, this will take about 5 minutes.
Remove the pot from the heat and stir in the sour cream, cream cheese and cheese until it is all fully melted. Add in the Cali Cali hot sauce and stir.
Toss the cooked macaroni pasta through the sauce & transfer into the ovenproof dish.
Sprinkle a small amount of grated cheese on top and place into the oven to cook for 15 minutes (until crispy on top). Serve and enjoy!
When serving dash some more Cali Cali hot sauce over the top and some freshly chopped coriander for some extra flavour. You can cook this as a family comfort dinner or as a tasty side at a barbecue!