To Make:<\/span><\/h3>\nStart with a half stick of butter in a non-stick pan over medium-low heat. Once it is melted, add a half cup of milk and mix with a whisk.<\/p>\n
Add in a tablespoon of honey or maple barbeque sauce to the milk and a half of a teaspoon of chili paste and whisk. This gives the cheese a little kick and flavor to keep it from becoming too much of a tasteless cheese glop.<\/p>\n
Once it is to your particular taste, you can start adding in the cheese. I use a nice sharp cheddar, and then a good Mexican blend or four cheese blend. Don’t use all in the sauce, keep some to the side for baking. Whisk the cheese to keep it from sticking.<\/p>\n
Cook the noodles until they are al dente – I like the curly macaroni so it has more grooves for the cheese to adhere to.<\/p>\n
Once you drain the noodles, add them to the saucepan with the cheese and mix until the noodles are well coated and set the pan aside.<\/p>\n
Get out an oven-safe glass casserole dish, and line the bottom with Italian breadcrumbs, then some cheese.<\/p>\n
Pour the noodles into the dish, layer some more breadcrumbs and cheese on top, and bake for about 15 minutes until it is bubbling. Serve while hot.<\/p>\n
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