The Fork & Fin® Nashville Hots Mac-N-Cheese Sliders

Name: The Fork & Fin® Nashville Hots Mac-N-Cheese Sliders | Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 1 1/2 cup cavatappi or elbow pasta; 1 tablespoon butter; 1 each large egg; 15 ounces can of evaporated milk, heated to warm; 1 dash of hot sauce; 1/2 teaspoon Dijon mustard; 2 tablespoons Dijon mustard; 1 cup grated medium cheddar; 1/2 cup American cheese or Velveeta, coarsely chopped; 1/3 cup mayonnaise; 1 tablespoon honey; 12 each slider buns, split horizontally and lightly toasted; 12 pieces The Fork & Fin Food® Truck Breaded Appetizers Nashville Hot; Dill or bread and butter pickle chips

20 minutes 12 servings

Ingredients

1 1/2 cup cavatappi or elbow pasta
1 tablespoon butter
1 each large egg
15 ounces can of evaporated milk, heated to warm
1 dash of hot sauce
1/2 teaspoon Dijon mustard
2 tablespoons Dijon mustard
1 cup grated medium cheddar
1/2 cup American cheese or Velveeta, coarsely chopped
1/3 cup mayonnaise
1 tablespoon honey
12 each slider buns, split horizontally and lightly toasted
12 pieces The Fork & Fin Food® Truck Breaded Appetizers Nashville Hot
Dill or bread and butter pickle chips

Directions

Prepare fish according to package directions.
Cook the pasta in a medium pot of boiling salted water until al dente. Drain and return to the pot. Add the butter and stir until melted. Turn the heat down to very low.
At the same time combine the egg, milk, hot sauce and ½ teaspoon mustard in a bowl. Pour half over the noodles with half of the cheese and stir until everything is melty and well combined, stirring vigorously. Stir in the remaining milk mixture and cheeses. Season with salt and pepper and set aside to keep warm.
Combine the remaining 2 tablespoons of mustard, mayonnaise and honey in a medium bowl.
Spread the cut sides of the tops and bottoms of the rolls with the mustard mixture. Divide the Nashville hots over the bottoms of the rolls and top with the mac and cheese. Top with pickles and roll tops and serve.