Copycat Hard Rock Cafe Twisted Mac and Cheese

This is the moment I fell in love with cavatappi pasta.

Course Side Dish

Cuisine American

Keyword copycat, mac and cheese

Prep Time 15

Cook Time 15

Servings

Calories 340kcal

Equipment

Ingredients

1 pound cavatappi pasta
kosher salt to taste
⅔ cup milk you might need more
8 ounces Velveeta cubed. Substitute Mexican Velveeta for a spicy version.
1 ¼ cup cheddar cheese shredded
1 cup Monterey Jack cheese shredded. I like to use pepper jack for extra kick
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ cup roasted red bell pepper diced
4 teaspoons Italian bread crumbs
4 teaspoons grated Parmesan cheese
¼ teaspoon parsley minced

Instructions

Bring a large pot of well-salted water to a boil.
Add the pasta and cooked until just tender. Drain.
While the pasta is draining, return the pot to the stovetop over low heat. Add the milk, Velveeta, cheddar, Monterey Jack, cayenne and black pepper.
Stir until the cheeses are melted and the mixture is smooth.
Add the pasta back to the pot along with the roasted red pepper.
To serve, spoon pasta mixture onto plates or into bowls. Sprinkle with bread crumbs, cheese and parsley.

Notes

To warm up refrigerated leftovers, just put in a saucepan over medium heat. Add a good splash or two of milk. Once the cheese heats up and starts to soften, stir gently until heated.

Nutrition