I’ve been drooling over carbs lately… I’m a totally carb lover. And I love love love baked Mac ‘n Cheese so of course when I made a batch this weekend I decided to spice up my normal Mac ‘ cheese! It got my super picky eater roommates approval with “the perfect amount of spice” not so hot you can’t keep eating but enough to give it a kick. Woohoo success!
2 cup of macaroni noodles
4 tbsp of butter
5 tbsp of flour
1.5 cups of milk
1/2 cup of heavy whipping cream
2 cups of shredded cheddar
2 cups of shredded Italian cheeses
Garlic powder (optional)
Preheat oven to 350 degrees. Boil macaroni noodles in another pot until al dente.
Then start on cheese sauce.
In a pot, melt butter and then whisk in flour.
Next, add milk and whipping cream. Whisk until completely blended with flour.
Next whisk in paprika and cayenne pepper. I started off with a teaspoon on each. Taste test to get the amount of spice you like.
Once you achieve your optimal spice level, add in a cup of shredded cheese at a time. Melt until smooth. Leave about a cup of cheese to use as a topping later.
Turn off heat. Combine your cooked and drained macaroni noodles into your cheese pot. Add a few spoonfuls of diced jalapeños and mix.
I mixed my bread crumbs with a little garlic powder for extra flavor.
In a baking dish, spread about the Mac ‘n cheese and top with bread crumbs.
Top with your last cup of cheese. Bake for 15-20 min at 350 degrees.
Broily, cheesy perfection! Time to dig in!
This will keep for a few days in the fridge.