Spicy Gourmet Mac & Cheese
If you are looking for a comfort food with a kick of heat, then I have the recipe for you right here. This is homemade mac and cheese but kicked up a level or three. This dish takes the beloved classic up a notch with a fiery twist that’s bound to awaken your taste buds. Creamy, cheesy, and gloriously spicy, it’s a culinary adventure that’s not for the faint of heart.
Now my kids vary in their own heat tolerance, so I do pare down the cayenne pepper for them. The milk in the recipe does help with paring some of the heat down. As long as you know your own heat levels, you can adjust the heat to your taste.
A Symphony of Cheesy Flavor
A Symphony of Flavors
The foundation of this Spicy Mac and Cheese is a medley of cheeses, carefully chosen for their melting perfection. Sharp cheddar provides a robust base. Monterey Jack adds the creaminess and a milder note. If you want even more kick though, add in some pepper jack.
Other cheeses you could add to this are:
Fontina: It’s creamy and nutty with a meltability that makes it perfect for mac and cheese.
Gouda: It has a smooth, buttery texture and a slightly sweet, nutty flavor. Gouda melts well and adds a creamy richness to the dish.
Mozzarella: Known for its superb melting quality, mozzarella adds a stringy, gooey texture to the dish.
Try the recipe as is first, and then work from there to make it your own.
A Spicy Adventure of Mac and Cheese Goodness
This Spicy Mac and Cheese is not just a meal; it’s an experience and can be a fun adventure with your kids getting them involved in the kitchen. They could grate the cheese, measure out the spices, or help stir in the cheese. Either way, this is the perfect recipe to get them involved.
Whether you’re a mac and cheese enthusiast or simply looking for something on the spicy side of comfort, this recipe promises a culinary adventure that’s sure to leave you craving more. So, grab your apron, get your kids in the kitchen, and get on this cheesy train of yuminess.
Spicy Gourmet Mac and Cheese
Ingredients
- 1/2 lb. Elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 tbsp mustard powder
- 1 tbsp tumeric ground
- 3 cup milk whole or at least 2%
- 1/2 cup shallots finely diced
- 1 bay leaf whole
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2 chipotle peppers in adobe sauce
- 1 egg scrambled
- 16 ounce sharp cheddar cheese shredded fine
- 1 tsp Kosher salt
- 1/2 tsp black pepper ground
Instructions
- Preheat oven to 350ºF/180ºC. In a large pot of boiling, salted water cook the pasta 1 minute less than the package recommends.
- While the pasta is cooking, in a separate pot, melt the butter over medium heat in a large pan. Whisk in the flour, mustard powder and turmeric, and keep it moving for about 5 minutes to keep from burning. Make sure this is lump free.
- In a blender or food processor, puree together the chipotle peppers with 1 cup of milk and then stir into the pan. Stir in the remaining milk, shallots, bay leaf, paprika, and red pepper. Simmer for 10 minutes stirring frequently to keep the bottom from burning. Remove the bay leaf when done.
- Place the mixture into a large bowl and temper in the egg; this means scramble the egg, then slowly spoon in small portions of the sauce while stirring to keep it from cooking solid.
- Stir in 3/4 of the cheese. Season with salt and pepper to taste. Gently fold the macaroni into the mix and pour into a 2 quart casserole dish. Top with the remaining cheese then bake in the oven for 30 minutes. Remove from oven and let rest for 5 minutes before serving.
Notes
- If your kids don’t like spicy, then pare down some of the peppery elements.