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Preheat the oven to 350 degrees.
Bring a large pot of water to a boil and salt generously. Scoop out 1 cup of hot water and pour into a bowl, add the sun-dried tomatoes to it, and let stand 10 minutes or until softened.
To the pot of boiling water, add the broccoli florets and cook 3 minutes, remove florets, and set aside. In the same boiling water, cook the pasta according to the package instructions, strain, and add to broccoli.
In a saucepan, melt the butter over medium heat. Add the green onions and sauté until softened, 4 minutes. Stir in the flour, cayenne, basil, and 1 teaspoon salt and cook until the flour is absorbed by the butter and forms a paste. Pour in the milk and whisk until thickened. Sprinkle in 1/2 of the Cheddar and all of the Gruyère and Gouda and stir until melted. Remove the saucepan from the heat and add in the reserved broccoli, pasta, and strained sun-dried tomatoes. Stir to combine and season with salt to taste. Transfer the mac and cheese to an 8-inch-by-8-inch casserole dish and sprinkle the remaining Cheddar cheese over the top. Bake for 30 minutes until bubbly and heated through.
- 1 (16 ounce) package elbow macaroni
- 1 (16 ounce) package bacon, cut into bite-size pieces
- 10 jalapeno peppers, seeded and diced
- 2 tablespoons chile paste, or to taste
- salt and ground black pepper to taste
- 4 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 4 cups whole milk
- 16 ounces shredded extra-sharp Cheddar cheese
- 8 ounces shredded Parmesan cheese
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapenos and fry with bacon until soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, whisking constantly, for 5 minutes. Remove from heat and let sit for 10 minutes to cool slightly and prevent cheese from separating.
Stir Cheddar cheese and Parmesan cheese into the mixture until melted. Add drained pasta and mix together. Serve.
Spicy baked mac and cheese
I think one of these days people will probably end up knowing me as &ldquothe macaroni and cheese lady.&rdquo After all&ndashthat&rsquos all you guys want! Two years and tons of recipes later and there might as well be a picket line outside my house because everyone yells for mac and cheese.
And I have good news! I&rsquove been listening and this mac and cheese may be the best one yet. I&rsquove used my basic baked recipe and pumped it up with the spiciest cheeses I could find, some jalapeños and an easy bread crumb topping for some crunch and texture. Here&rsquos a quick shot of the cheeses I chose: Boar&rsquos Head 3 Pepper Colby Jack and Rio Briati Smoked Mozzarella&ndashI got both at my local Kroger.
It&rsquos that perfect kick and change you&rsquove been looking for. While I was making the sauce I took a whiff and it smelled just like queso dip. This is where your eyes can roll back in your head with happiness.
And as usual, it comes together in a snap. You can even put it together the night before and stick it in the fridge then bake it the next night. Remember to undercook that pasta just a bit. Mine called for 9-11 minutes and I did just about 9. Because it has to bake in the oven too, you don&rsquot want mush.
And don&rsquot forget the salt. Dairy in and of itself can be sort of bland and you want to make sure to season your spicy mac and cheese well. Taste your cheese sauce before baking and add more to taste. Remember you can always add more but you can&rsquot take it out so go slow. And, admittedly, I&rsquom sort of a wimp with hot food so feel free to add the ribs and seeds of your jalapeños, or use something hotter if you&rsquore feeling fiesty.
Stove Top Recipe
Don’t have an Instant pot? I have you covered as I don’t want you to miss out on these awesome flavors. Just scroll down and check out my stovetop recipe in the recipe card.
Here are my tips to make perfect Instant Pot pasta:
- Makes sure that the pasta is submerged under liquids
- Quick-release after pressure cooking cycle is complete, if you see foam coming out, do a slow quick release by turning the pressure release valve slightly towards venting so the pressure releases slowly. Make sure you press cancel on the Instant Pot while doing this so the pasta does not overcook
- Always stir in cream, cheese, etc. after the pressure cooking cycle completes
Spicy mac and cheese
Dear SOS: This past week I dined at the Purple Palm restaurant in the Colony Palms Hotel in Palm Springs. One of their appetizers is “Spicy Macaroni and Cheese.” It’s nothing like any mac and cheese I’ve ever eaten. Every mouthful was an adventure. Unfortunately, once my dinner guest tasted it, I was forced to share more than I wanted to. If you could rustle up this recipe, it would be a great addition to my summer barbecues.
Dear Tom: Purple Palm’s recipe gets its kick from pureed chipotle peppers in adobo sauce. The subtle heat provides a nice contrast to the rich creaminess of the sauce and makes for a fun take on this favorite dish.
Bring a large pot of lightly salted water to a boil to cook the macaroni. Heat the oven to 375 degrees.
Meanwhile, in a large saucepan, melt the butter over medium heat. Stir in the flour and cook until it makes a smooth paste.
Whisk in the milk and cream, making sure there are no lumps, then whisk in the chipotle peppers and adobo sauce.
Stir in all but one-half cup of the grated cheese, a little at a time, until all the cheese is melted and incorporated. Season with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, or to taste. Remove from heat and set aside in a warm place.
Cook the macaroni according to the manufacturer’s instructions. Drain the cooked macaroni and stir the noodles in with the cheese mixture.
Place the macaroni and cheese into a greased 8-inch square baking dish and sprinkle over the remaining grated cheese.
Place the baking dish in the oven and cook until the top is golden brown and the cheese is melted through, about 20 minutes. Remove from heat and cool slightly before serving.
- 1 (16 ounce) package elbow macaroni
- 1 (11 ounce) can condensed Cheddar cheese soup
- 1 (12 ounce) can evaporated milk
- 1 pound shredded Colby cheese
- 1 chipotle chile in adobo sauce, finely chopped
- ½ cup panko bread crumbs
- 1 tablespoon olive oil
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.
Spicy Macaroni and Cheese
There are SO MANY THINGS to tell you today. First, yesterday was huge. If you like Life As A Strawberry on Facebook (which, um, you all should) you know that YESTERDAY I broke my record for most single-day page views! Over 1,300 people looked at my recipes yesterday, and I gotta say, numbers like that feel pretty.darn.good.
Granted, I have nothing to compare it to, and I’m sure most of the more well-established bloggers out there would trounce me numbers-wise, but still. NO RAIN will be found anywhere near my parade.
So I got to thinking – I should spend some time honoring the awesomeness that is macaroni and cheese. So, friends, I officially welcome you to the best idea I’ve ever had: THIS is MAC AND CHEESE WEEK. Get ready for five days of twists and turns on a classic. It will be excellent.
So, to kick it all off, let’s start with my classic recipe: spicy mac and cheese! It’s got a light kick and great flavor, and soon it’ll be a regular on your weeknight rotation.
Spicy Pepper Jack Mac and Cheese
Spicy Pepper Jack Mac and Cheese. A fun twist on the original made in less than 15 minutes!
Macaroni and cheese has to be one of the best comfort foods there is. Creamy, rich and loaded with tons of cheese. This is not your ordinary mac and cheese though. This SPICY Pepper Jack Mac and Cheese is a twist on the original. Loaded with Jalapenos, tomatoes, red pepper flakes, Tabasco and cayenne pepper. Spicy but not TOO spicy.
A quick stove top mac and cheese that can be made in less than 15 minutes.
I love spicy foods. For me the spicier the better. If my nose is not running and my eyes are not watering it is not spicy enough. I made this pasta with just enough kick to add some spice but not enough to make you cry.
This spicy mac and cheese is made with a creamy pepper jack cheese sauce.
This mac and cheese starts off with a typical roux (butter and flour whisked together). This helps thicken up our cheese sauce. Milk is then added and simmered until bubbly and thick. Cook pasta until al-dente so it still has a nice bite to it. Stir in cheese, diced jalapenos, cayenne pepper, and Tabasco and pour over noodles.
You can add more spice to this recipe if you like by adding the seeds of the jalapeno. I omitted them. You can also give your jalapeno a quick taste test to see how hot it is. This will help determine how much to add.
You can’t go wrong with mac and cheese as a side dish especially one with a kick like this. Make this alongside a salad or grilled chicken!
Spicy Mac and Cheese( 1 Votes)
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This Spicy Mac and Cheese is perfect as a side dish, or a sassy main dish any night of the week! It's full off all your favorite cheesy flavor, but we've added some chopped green chilies, to give it a bit of a kick. It's a bold taste that the whole family will love!
Southern-Style Spicy Macaroni and Cheese
Southern-style spicy macaroni and cheese – it has white cheddar, spicy from pepper jack cheese, and a little tang from the buttermilk. An egg forms a lovely custard suspending the pasta and cheese together. It’s very cheesy and rich, so it’s perfect for a holiday or other celebration.
My grandparents came from Texas. When I was 15, my mother died and I moved in with my grandparents and aunt. My grandmother made Southern-style macaroni and cheese, and I loved it. I loved it because it wasn’t very creamy and there were pieces of cheese mixed in like little treasures.
For years and years, I tried to replicate that macaroni and cheese, but I just couldn’t get it right. My grandmother and aunt had both passed and there was no Internet or Google. Cookbooks were also of no help. Mind you, I make good creamy-style macaroni and cheese, too, but I was really craving this type of dish, especially after I went to Roscoe’s Chicken and Waffles and had some.
A Trip to South Carolina for Southern-style spicy macaroni and cheese
Then I lucked out on the way back from seeing my cousin in South Carolina. The Columbia airport had a little food court and one of the places had barbecued pork and mac and cheese. That very day, there was a recipe in the New York Times for Southern-Style Macaroni and Cheese. I was determined when I got home to try their recipe. Sadly, our cheese box was a little low and all we had was white cheddar and pepper jack cheese. It turned out great. The combination of white cheddar and pepper jack cheese was perfect. Really, you have to try that sometime.
This is now my favorite way to make Mac and Cheese. I really feel like my grandmother is standing over my shoulder smiling at me when I make Southern-style Spicy Macaroni and Cheese. I love you, Nana!