Spicy Mac And Cheese

Spicy Mac And Cheese

Everyone loves mac and cheese, but sometimes you want to make something for dinner that has a little kick. My Spicy Mac And Cheese is a great twist on a classic! You can control the amount of spice by only using one of the chipotle peppers (or three if you want it spicier!) or not using jalapeno slices at all. Try to tailor it to what you think will work best for your family. A perfect way to celebrate Cinco de Mayo or just time with friends and family!

Spicy Mac And Cheese Recipe

Ingredients:
1 lb elbow macaroni
3 Tbsp butter
3 Tbsp flour
2 cups milk
1 tsp garlic powder
1 tsp oregano
1/4 tsp pepper
2 chipotle peppers in adobo
12 oz Colby Jack cheese, shredded
8 oz Velveeta cheese, cubed
Pickled jalapeno slices (optional)

Preheat your oven to 400 degrees. In a large pot, boil water and cook the macaroni until al dente, about 7 minutes. While the pasta is cooking, take out your blender. Add the milk, garlic powder, oregano, pepper and chipotle peppers and blend until the chipotles are finely chopped.

Once ready, drain the macaroni and set it aside in a colander. Return the pot to low heat and melt the butter. Add the flour and cook for one minute.

Increase the heat to medium and slowly whisk in the milk mixture. Keep whisking until it comes to a simmer and thickens.

Add the Colby Jack cheese a handful at a time, whisking until completely melted between each addition. Add the Velveeta and whisk until melted. Remove your pot from the heat and add the drained macaroni. Stir to combine.

Pour the now cheesy pasta into a lightly greased 13×9 baking dish. Bake until it just starts to brown, about 15-20 minutes. Serve hot with jalapeno slices.

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Spicy Mac And Cheese

Ingredients

• 1 lb elbow macaroni
• 3 Tbsp butter
• 3 Tbsp flour
• 2 cups milk
• 1 tsp garlic powder
• 1 tsp oregano
• 1/4 tsp pepper
• 2 chipotle peppers in adobo
• 12 oz Colby Jack cheese, shredded
• 8 oz Velveeta cheese, cubed
• Pickled jalapeno slices

Instructions

1. Preheat oven to 400 degrees.
2. In a large pot, boil water and cook macaroni until al dente, about 7 minutes. 
3. While the pasta is cooking, take out your blender.
4. Add milk, garlic powder, oregano, pepper and chipotle peppers and blend until the chipotles are finely chopped.
5. Once ready, drain the macaroni and set it aside in a colander.
6. Return the pot to low heat and melt the butter.
7. Add the flour and cook for one minute.
8. Increase the heat to medium and slowly whisk in the milk mixture.
9. Keep whisking until it comes to a simmer and thickens.
10. Add Colby Jack cheese a handful at a time, whisking until completely melted between each addition.
11. Add Velveeta and whisk until melted.
12. Remove your pot from the heat and add the drained macaroni.
13. Stir to combine.
14. Pour the pasta into a lightly greased 13x9 baking dish.
15. Bake until it just starts to brown, about 15-20 minutes.
16. Serve hot with jalapeno slices.

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