This Spicy Mac And Cheese is the perfect twist on a classic! A delicious meal for dinner or a great side for Cinco de Mayo or a barbecue.
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 Baked Mac And Cheese is a great twist on a classic!
The best part of this recipe is that you can control the amount of spice. You can choose to use only one chipotle pepper or omit the fresh jalapeños completely. Try to tailor it to what you think will work best for your family overall. If you do make it less spicy, you can offer a little cayenne pepper or red pepper flakes at the table for anyone who wants to add.
This homemade spicy mac and cheese has a great flavor and is one of the best comfort foods for anyone who enjoys spicy food. Top it with a little sour cream to cool it off, but enjoy everything that comes with this delicious recipe!
Spicy Mac And Cheese Recipe
Ingredients: 1 lb elbow macaroni 3 Tbsp butter 3 Tbsp all purpose 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 or fresh jalapeño pepper slices (optional)
Preheat your oven to 400 degrees. In a large pot, boil water and cook the macaroni until you have al dente pasta, about 7 minutes.
While the pasta cooks, take out your blender. Add the milk, garlic powder, oregano, pepper, and chipotle peppers and blend until the chipotles are finely chopped.
Once the pasta is ready, drain the macaroni and set it aside in a colander.
Return the large saucepan to low heat and melt the butter. Add the flour and cook for one minute.
Increase the stove to medium heat 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 9 x 13-inch casserole dish. Try to even it out so that there isn’t more macaroni mixture on one side than the other.
Bake until it just starts to brown, about 15-20 minutes. Serve hot with jalapeno slices and enjoy!
Store any hot mac and cheese leftovers in an airtight container or under plastic wrap or aluminum foil in the refrigerator for up to 4 days.
Can I Use Different Types Of Cheese For The Spicy Cheese Sauce?
Yes! I highly recommend keeping the Velveeta cheese to maintain the creamy cheese sauce, but you can swap out the Colby Jack for something else. Some good options are pepper jack cheese, Monterey Jack, sharp cheddar cheese, or a combination of cheeses. You could use parmesan cheese for flavor, but you’ll want to use parmesan shredded from a brick so that it melts more easily.
Are You Looking For More Tasty Pasta Recipes? Here Are Some Of My Favorites:
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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While the pasta cooks, take out your blender. Add the milk, garlic powder, oregano, pepper, and chipotle peppers and blend until the chipotles are finely chopped.
Once the pasta is ready, drain the macaroni and set it aside in a colander.
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.
Bake until it just starts to brown, about 15-20 minutes. Serve hot with jalapeno slices and enjoy!
Pyrex Basics 3 Quart Oblong Glass Baking Dish, Clear 9 x 13 inch (Set of 2)
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