Habanero Penne And Cheese Food

BAKED PENNE WITH THREE CHEESES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

HABANERO PENNE AND CHEESE

Steps:

• Butter a 9″ x 13″ baking dish; set aside.
• Cook pasta according to package directions. Drain and rinse. Set aside in a large bowl.
• Clean Habanero pepper and mince very finely.
• Melt 1/4 cup of butter in a medium saucepan. Add minced Habanero and saute for 3 to 4 minutes.
• Add flour and whisk well until smooth.
• Pour in milk, oregano and pepper and cook, whisking constantly, until thickened and bubbly. Add cheese and stir until melted.
• Pour over pasta and mix well together.
• Place pasta mixture into prepared baking dish. Sprinkle with bread crumbs and dot with 2 tablespoons of butter.
• Cover with foil and bake at 350 for 20 minutes. Serve immediately.
• One 9″ x 13″ baking pan or 8 to 10 servings.

PIMENTO AND HABENERO MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Prepare the pasta according to the directions on the box given for al dente pasta. Drain the pasta and put back in the same pot over low heat. Add the half-and-half, half the Cheddar, the pimento cheese and habaneros. Stir until melted and creamy. Stir in the mustard, salt and pepper. Pour into a 9 by 13-inch casserole dish, top with the remaining Cheddar and sprinkle with cayenne pepper. Bake until golden brown and bubby, about 20 minutes.

HABANERO PEPPER CREAM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.