Zoom image

Hard Rock Cafe Twisted Mac & Cheese

By Todd Wilbur

Score: 5.00. Votes: 9
In stock (1 item available)
  • $0.00

Menu Description: "Twisted cavatappi pasta, tossed in a lightly spiced 3-cheese sauce with roasted red peppers and topped with Parmesan parsley breadcrumbs."

The rock-and-roll theme chain peps up old-school macaroni and cheese with roasted red bell pepper, a breadcrumb topping, and a delicious sauce made from three cheeses. For a home clone of this hip appetizer, I found that it's best to shred your own Cheddar and Monterey Jack cheeses, since the pre-shredded type sold in bags doesn't melt as well and you'll likely end up with grainy sauce. Grainy is not good for a sauce. You can use bottled roasted red bell pepper for convenience, or you can roast your own pepper with the tips provided in the Tidbits below. And don't worry about tracking down the hard-to-find cavatappi pasta twisted tubes. Any pasta shape will do here, including the ubiquitous mac & cheese standard: elbow macaroni.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

This recipe is available in

Get This

  • 2 cups uncooked cavatappi pasta (or elbow macaroni)
  • 1/3 cup whole milk
  • 4 ounces Kraft Velveeta
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground black pepper
  • 1/4 cup diced roasted red bell pepper
  • 2 teaspoons seasoned breadcrumbs (Italian style)
  • 2 teaspoons grated Parmesan cheese
  • 1/4 teaspoon finely minced parsley
  • Do This
    • Restaurant/Brand
      Hard Rock Cafe
    • Instructions

      1. Use a large saucepan to cook pasta following the directions on the package, then drain.

      2. Combine milk, Velveeta, Cheddar cheese, Jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until the cheese is melted and the sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat the pasta.

      3. Combine the breadcrumbs, Parmesan and parsley in a small bowl.

      4. Pour the pasta into a serving bowl, and then sprinkle Parmesan breadcrumbs over the top.

      Serves 4.

      : You can roast your own red bell pepper by setting it directly over the flame of a gas stove set to medium heat. Turn the pepper as the skin blisters and chars black. Submerse pepper in ice water, or place the pepper in a bowl and cover it. After a few minutes remove the skin. You can also roast the pepper over a grill set to high heat, or you can slice the pepper in half and roast it under your broiler for 6 to 7 minutes. After you have removed the skin, dice the pepper and measure 1/4 cup. Save the rest of the pepper for another dish, such as pizza, pasta, or as a salad topping.

Average rating:

Score: 5.00. Votes: 9
Rating of votes (9)
9 customers
0 customers
0 customers
0 customers
0 customers
Linda Skaggs
May 23, 2008, 22:00

This is one of the best recipes ever for mac & cheese. I like to add cut up marinated chicken breast over the top for a complete meal.

May 15, 2008, 22:00

This is what I order everytime I go to the HardRock & it's exactly like it! I love it. It's mac & cheese with a kick!

What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>