Bullwhip Mac & Cheese

INGREDIENTS

• 1 lb rigatoni or elbow macaroni pasta
• 6 T butter
• 1/2 c flour
• 4 c milk
• 4 T (add more for more spice) Bullwhip Hot Sauce
• 4 c grated white cheddar cheese
• 2 c grated Gruyere cheese
• 1 t fresh ground pepper
• 1 t ground nutmeg
• 2 tsp salt 
• 1/4 c (6 oz) Smoked Salmon (or sub crab meat or halibut!)
• 1 c breadcrumbs or croutons
• 1 T chopped parsley or green onion
  

   

PREPARATIONS

1. Preheat oven to 375 degrees F.
2. Cook pasta until al dente, drain.
3. While pasta is cooking, heat milk over low heat in small saucepan.
4. In large pot melt butter. Once melted whisk in flour. Over for 3 minutes while whisking. Add hot milk, whisk until the sauce has thickened and is smooth.
5. Remove from heat, add the grated cheeses, salt, pepper, nutmeg and Bullwhip Hot Sauce.
6. Stir in the cooked pasta and chunks of smoked salmon.
7. Place in a medium sized baking dish or a 10.5 inch cast iron.
8. Sprinkle with bread crumbs or croutons.
9. Bake for 34 minutes or until the cheese is bubbling on the sides of the dish.
10. Top with fresh parsley or green onion, and chow!