Ingredients Weight Measure
Water 3 gals.
Cellentani noodles (Barilla® brand) 2 lbs.
Salt 2 Tbsp.
Butter, unsalted 4 oz.
Jalapeño peppers, diced 8 ea.
All-purpose flour 1/2 cup
Whole milk 2 qts.
TABASCO® brand Green Jalapeño Pepper Sauce, divided 8 Tbsp.
Paprika 1/2 tsp.
Nutmeg 1/2 tsp.
White cheddar cheese, shredded 1 lb.
Breadcrumbs, plain 1 cup
Parmesan cheese 1/2 cup
Salt and pepper, divided 2 tsp. + 1/2 tsp. ea.
Bleu cheese, crumbled 6 oz.
Canned stewed tomatoes 29 oz.
Jalapeño peppers, sliced, for garnish as needed


  1. In a large stockpot, bring 3 gals. water to a rolling boil. Add the noodles and 2 Tbsp. of salt, return the water to a boil, and cook for 8 minutes. Drain the noodles, rinse and cool, and set aside in a large mixing bowl.
  2. In a heavy-bottomed large saucepan, melt the butter over medium heat, add the diced jalapeños and sauté until soft, about 3-5 minutes.
  3. Add the flour and cook for 1 minute, stirring constantly. Add the milk slowly, while whisking constantly, and then add 4 Tbsp. TABASCO® Green Jalapeño Pepper Sauce, and paprika and nutmeg.
  4. Bring mixture to a boil over low heat while stirring often and simmer for 5 minutes. Remove mixture from heat and add cheddar cheese and 2 tsp. each salt and pepper, stirring constantly until all cheese is melted and mixture is smooth.
  5. Add cheese mixture to the Cellentani noodles and toss until well mixed. Place noodle and cheese mixture in a deep casserole dish. Sprinkle bleu cheese evenly over entire surface.
  6. In a separate bowl, combine breadcrumbs, Parmesan cheese and 1/2 tsp. each salt and pepper. Sprinkle breadcrumb mixture evenly over the top of the dish.
  7. Bake in a preheated 325°F oven for 35 to 45 minutes or until breadcrumbs have browned and mixture is bubbly.
  8. Meanwhile, in a small saucepan, combine the stewed tomatoes and the other 4 Tbsp. TABASCO® Green Jalapeño Pepper Sauce and cook over medium heat until just simmering. Keep warm until service.
  9. After dish is removed from the oven, let it rest for 15 minutes before serving. Slice into squares and top with the warm stewed tomatoes and garnish with jalapeño slices.

Yield: 16-20 servings