Ingredients Weight Measure
Blue corn tortillas, 6" 4 ea.
Red corn tortillas, 6" 4 ea.
White corn tortillas, 6" 4 ea.
Elbow macaroni 4 lbs.
Water 5 gals.
Salt 2 Tbsp. + 1 tsp.
Butter, unsalted 8 oz.
Flour 4 oz.
Whole milk 6 cups
Cheddar cheese, shredded 2 lbs.
Monterey Jack cheese, shredded 2 lbs.
Canola oil 1 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.


  1. Keeping the colors separate, cut the tortillas in eight pieces each. Deep-fry at 350°F for 1 minute, until crisp.
  2. Chop each color of tortilla separately in a food processor, until the consistency of breadcrumbs. Set aside.
  3. Cook the macaroni in 5 gallons of boiling water combined with 2 Tbsp. of salt for 8 minutes and strain in a colander.
  4. Meanwhile, in a 6-qt. saucepan over medium heat, melt 4 oz. butter. Whisk in the flour and cook for 2 minutes. Slowly add the milk while whisking and bring the mixture to a simmer. When the mixture is thickened, stir in 1 tsp. salt and cheeses until melted and smooth.
  5. Combine the pasta with the cheese mixture, and pour it into an oiled 2" hotel pan. Spread the mixture as flat as possible.
  6. Melt 4 oz. butter with the TABASCO® Sauce. Mix well. Brush the macaroni with the butter-TABASCO® mixture.
  7. Decorate the macaroni and cheese with the tortilla crumbs, in the pattern of an American flag. Bake in a 350°F oven for 20 minutes. (Convection oven 300°F).
  8. Let cool slightly and cut into 20 portions (4"x5").

Yield: 20 servings