This spicy mac and cheese brings a bold twist to the classic comfort dish by incorporating zesty spices and a touch of heat. Creamy, cheesy and full of flavor, it¡¯s perfect for anyone who loves mac and cheese but craves something with a little more of a kick. Jalapeno, cayenne pepper and a variety of cheese come together to create deliciously spicy sauce that coats every piece of pasta. It¡¯s a perfect dish to warm you up on chilly nights, and you can easily adjust the heat level to suit your taste buds.
Ingredients:
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? 1 lb elbow macaroni
? 4 tbsp unsalted butter
? 4 tbsp all-purpose flour
? 3 cups whole milk
? 1 cup heavy cream
? 2 cups shredded sharp cheddar cheese
? 1 cup shredded pepper jack cheese
? 1 cup grated Parmesan cheese
? 2 tsp Dijon mustard
? 1 tsp garlic powder
? 1 tsp onion powder
? 1 tsp paprika
? 1/2 tsp cayenne pepper (adjust for heat)
? 1-2 jalape?os, finely chopped
? Salt and pepper to taste
? 1/2 cup panko breadcrumbs (optional for topping)
? 2 tbsp melted butter (optional for topping)
? Fresh parsley, chopped (for garnish)
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Instructions:
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1. Preheat your oven to 350¡ãF (175¡ãC). Grease a 9¡Á13-inch baking dish if you plan to bake the mac and cheese.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux, making sure it doesn¡¯t burn.
4. Gradually whisk in the milk and cream, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 3-5 minutes.
5. Stir in the Dijon mustard, garlic powder, onion powder, paprika, cayenne pepper, and jalape?os. Season with salt and pepper to taste.
6. Lower the heat and gradually add the sharp cheddar, pepper jack, and Parmesan cheeses, stirring until fully melted and smooth.
7. Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated with the sauce.
8. (Optional) Transfer the mac and cheese to the greased baking dish. In a small bowl, mix the panko breadcrumbs with melted butter and sprinkle over the
top of the dish.
9. Bake for 15-20 minutes, or until the top is golden and bubbly. If you prefer a stovetop version, skip the baking and serve immediately after mixing
the?
?pasta
?with the sauce.
10. Garnish with fresh parsley and enjoy!
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