Ingredients
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3 tablespoons (45 mL) olive oil
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1/2 medium sweet onion, finely diced
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2 stalks celery, finely diced
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1/2 red bell pepper, finely diced
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4 cups (1 L) elbow pasta
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2 tablespoons (30 mL) butter
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2 cups (500 mL) evaporated milk
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1 cup (250 mL) whole milk
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5 cups (1.25 L) shredded marbled cheddar cheese, divided
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1 cup (250 mL) Parmigiano-Reggiano
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2 cups (375 mL) whipping (or heavy) cream (35%)
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2 eggs, lightly beaten
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2 tablespoons (30 mL) Raquel’s Seasoned Salt
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2 teaspoons (10 mL) fresh thyme leaves
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1 tablespoon (15 mL) Caribbean hot sauce
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1-1/2 cups (375 mL) sour cream
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1 teaspoon (5 mL) paprika
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Salt and pepper to taste
Raquel's seasoned salt:
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2 tablespoons (30 mL) fine sea salt
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1 tablespoon (15 mL) garlic powder
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1 teaspoon (5 mL) onion powder
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1/2 teaspoon (2 mL) ground cumin
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1/2 teaspoon (2 mL) dried oregano
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1/2 teaspoon (2 mL) dried Italian seasoning
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1-1/2 teaspoon (7 mL) smoked paprika
Directions
- Preheat oven to 375˚F (190˚C). Set aside a 13- x 9-inch (33 x 23 cm) baking dish.
- Fill a four-quart (four litre) wide-bottomed pot halfway filled with water, and stir in oil, onion, celery, bell pepper and pasta over medium-high heat until al dente, about eight minutes.
- Drain pasta in a colander and transfer to a large bowl.
- Add butter and mix to coat pasta. Add evaporated and whole milk, half of the marbled cheddar and Parmigiano-Reggiano and mix.
