Spicy Mac And Cheese Bake Recipes

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SPICY MAC AND CHEESE



Spicy Mac and Cheese image

This easy, creamy mac and cheese recipe has a hint of spice for a fun twist!

Provided by Jessie

Categories     Pasta

Time 40m

Number Of Ingredients 10

3/4 pound pasta (we used elbow macaroni)
3 Tablespoons unsalted butter
3 Tablespoons flour
2 cups milk
3 cups shredded sharp cheddar cheese, divided (reserve 1/2 cup for topping the pasta before baking)
1/2 teaspoon ground mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
salt and fresh cracked black pepper to taste
Fresh chopped parsley (optional), for topping

Steps:

  • Heat oven to 350° Fahrenheit.
  • Cook pasta in very salty water until it's a few minutes less than al dente. (The pasta will continue to cook in the oven, so undercooking it during the boiling phase helps it hold up once baked!) Drain and set aside.
  • Melt butter in a large saucepan over medium heat. Whisk in flour to form a roux and cook for 30 seconds to 1 minute, until fragrant.
  • Whisk the milk into the roux a little at a time, making sure to work out all the clumps so you have a smooth sauce. Cook over medium heat, whisking occasionally, until milk has thickened, about 5 minutes.
  • Whisk mustard powder, cayenne, paprika, salt, and black pepper into sauce.
  • Turn off the heat. Add most of the cheddar cheese (reserve 1/2 cup for topping the mac later) and stir until melted.
  • Stir cooked pasta into sauce.
  • Pour pasta into an oven-safe baking dish (we used a cast iron skillet). Top with remaining cheese.
  • Bake at 350° F for 15-25 minutes, or until cheese has melted and edges are crispy.
  • Top with fresh chopped parsley and another pinch of spices (optional) and serve immediately.

Nutrition Facts : Calories 540 calories, Sugar 6.1 g, Sodium 409.1 mg, Fat 26.4 g, SaturatedFat 14.9 g, TransFat 0.5 g, Carbohydrate 51.3 g, Fiber 2 g, Protein 23.6 g, Cholesterol 75.3 mg

SUPER SPICY MAC AND CHEESE



Super Spicy Mac and Cheese image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 14

1 pound macaroni
2 tablespoons salted butter
1 teaspoon crushed red pepper
2 jalapenos, seeded and finely diced
2 cloves garlic, minced
1 small onion, finely diced
2 cups whole milk, plus more if needed
8 ounces queso blanco-style processed cheese, cubed
1 cup grated Monterey Jack
1 cup grated pepper jack
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon seasoned salt
Hot sauce, as desired

Steps:

  • Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
  • Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
  • Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.

MAC AND CHEESE BAKE



Mac and Cheese Bake image

A yummy comfort food!

Provided by Wendy

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

20 ounces elbow macaroni
½ cup butter
⅜ cup all-purpose flour
6 cups milk
1 ½ pounds shredded sharp Cheddar cheese
¾ cup bread crumbs
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking 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.
  • Melt 1/2 cup butter in a large pot over medium heat; stir flour into butter until smooth. Stream milk into the butter mixture while stirring; bring to a boil. Cook and stir until thickened, about 2 minutes.
  • Reduce heat to medium-low. Add Cheddar cheese in small batches, stirring each into the milk mixture and melting until adding the next. Add macaroni and stir to coat. Pour macaroni into prepared baking dish.
  • Stir bread crumbs and melted butter together in a small bowl; sprinkle over the macaroni.
  • Bake in preheated oven until the top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 882.8 calories, Carbohydrate 73.7 g, Cholesterol 142.2 mg, Fat 47.9 g, Fiber 2.9 g, Protein 38.5 g, SaturatedFat 29.7 g, Sodium 784.3 mg, Sugar 11.5 g

HOMEMADE SPICY MAC AND CHEESE WITH TOMATOES



Homemade Spicy Mac and Cheese with Tomatoes image

Macaroni in a tomato and cheese sauce with spicy peppers. Very easy to make using ingredients right off the shelf at your local grocer.

Provided by j Morgan

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 10

Number Of Ingredients 7

1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with jalapeno
1 (11 ounce) can tomato bisque
2 (4 ounce) cans diced green chilies
1 (16 ounce) package medium pasta shells
2 (8 ounce) packages shredded Colby-Monterey Jack cheese
2 (8 ounce) packages shredded pepper Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
  • Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
  • Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.

Nutrition Facts : Calories 561.9 calories, Carbohydrate 45.2 g, Cholesterol 93.2 mg, Fat 30.7 g, Fiber 2.7 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 1329.9 mg, Sugar 3.2 g

SPICY MACARONI AND CHEESE BAKE



Spicy Macaroni and Cheese Bake image

This recipe came from what my mom referred to as the 'spice' cookbook. I grew up with it and am happy to share it. It's pretty simple to make. Make a roux, add to pasta. It is a favorite at potlucks but can be altered for smaller groups. You can make it as spicy as you like. I usually make a SPICY half and a not so spicy half.

Provided by NIN4NIN

Categories     Cheese

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

1 lb sharp cheddar cheese
1 lb monterey jack pepper cheese
9 tablespoons butter
8 tablespoons flour
2 teaspoons dry vegetarian chicken base (tastes better)
1 teaspoon onion powder
1/2 teaspoon white pepper
4 teaspoons Season-All salt
1/2 teaspoon dry mustard
1 dash cayenne (as much as you want)
1 dash nutmeg
4 cups milk
2 (8 ounce) packages macaroni
1 dash sweet paprika

Steps:

  • Grate cheese and set aside.
  • Cook macaroni following directions on package and set aside.
  • For the roux Melt butter, remove from heat.
  • Mix flour, seasoned stock base and seasonings.
  • Slowly add mixture to butter.
  • Cook over low heat. stirring, until mixture is smooth and bubbly. Do not allow to brown.
  • Remove from heat and slowly stir in milk.
  • Bring to a boil, stirring, and cook until sauce thinkens.
  • Add 2 cups of the cheese and stir unil melted.
  • Place half the macaroni in a buttered 13 x 9 x 2 inch baking dish.
  • Sprinkle with half of remaining cheese.
  • Pour half of sauce over all.
  • Top with layer of macaroni and the rest of the cheese.
  • Pour remaining cheese sauce over all. Sprinkel with paprika.
  • Bake in 350 oven 30 to 40 minutes.
  • Serve hot from baking dish.

SPICY BAKED MACARONI & CHEESE



Spicy Baked Macaroni & Cheese image

This is my favorite home made macaroni and cheese. It has a good custard-like texture and is delicious.

Provided by veggieFriendly

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces pasta (Macaroni, Shells, or penne work well)
2 cups shredded cheddar cheese
1 cup shredded monterey jack pepper cheese
1 tablespoon butter
1 egg, beaten
1 cup milk (approximately)
1/4 teaspoon cayenne pepper
1 teaspoon paprika
salt & pepper
1/4-1/2 cup breadcrumbs

Steps:

  • Grease a shallow baking dish and Preheat oven to 350-375 F.
  • Cook pasta until about 2 min shy of done according to package, drain.
  • Back in the pan, mix pasta with butter, then egg, cheese, cayenne, paprika, and salt and pepper to taste.
  • Pour pasta mixture into the baking dish and spread out evenly.
  • Fill with enough milk to almost cover the pasta.
  • Bake for 10 minutes, remove and stir to distribute any cheese clumps into the milk.
  • Bake another 15 minute Remove and top with bread bread crumbs.
  • Bake for 10 more minutes until bread crumbs are crispy and casserole is bubbly.
  • Remove and let cool for 5 minutes or so, then serve. Baking times may vary.

Nutrition Facts : Calories 655.9, Fat 34.9, SaturatedFat 21.2, Cholesterol 153.5, Sodium 622.6, Carbohydrate 51.6, Fiber 2.4, Sugar 2, Protein 33

SPICY MAC AND CHEESE CASSEROLE



Spicy Mac and Cheese Casserole image

Try our Spicy Mac and Cheese Casserole and breathe new life into a classic dish. Pickled Jalapeño peppers give our Spicy Mac and Cheese Casserole its heat.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, about 1 cup each

Number Of Ingredients 7

3 Tbsp. flour
2 cups milk, divided
1 pkg. (8 oz.) KRAFT Shredded Jalapeño Cheese, divided
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Roasted Peppers & Onions Sausage
2 cups elbow macaroni, cooked
1/3 cup chopped drained pickled jalapeño slices
1/4 cup finely crushed tortilla chips

Steps:

  • Heat oven to 400ºF.
  • Whisk flour and 1/2 cup milk until blended. Bring remaining milk just to boil in large saucepan on medium heat, stirring frequently. Gradually whisk in flour mixture; cook 2 to 3 min. or until slightly thickened, stirring constantly. Remove from heat.
  • Add 1-1/2 cups cheese; stir until melted. Cut sausage lengthwise in half, then crosswise into 1/4-inch-thick slices. Add to cheese sauce along with the macaroni and jalapeños; mix lightly.
  • Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese and crushed chips.
  • Bake 12 to 15 min. or until macaroni mixture is heated through and top is lightly browned.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 700 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 6 g, Protein 20 g

SPICY MAC AND CHEESE BAKE



Spicy Mac and Cheese Bake image

Taste the spicy Southwest with our Spicy Mac and Cheese Bake! Pinto beans and jalapeño peppers separate this Spicy Mac and Cheese Bake from the rest.

Provided by My Food and Family

Categories     Meal Recipes

Time 45m

Yield 6 servings

Number Of Ingredients 6

2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
1 can (15.5 oz.) pinto beans, rinsed
1 can (14-1/2 oz.) petite diced tomatoes with jalapeños, undrained
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 large fresh tomato, seeded, chopped
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 350ºF.
  • Prepare Dinners as directed on package, using directions to prepare with less fat; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with beans.
  • Blend canned tomatoes in blender until smooth; pour over beans. Top with shredded cheese; cover.
  • Bake 25 min. or until heated through, uncovering for the last 5 min.
  • Top with remaining ingredients.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 5 g, TransFat 1.5 g, Cholesterol 25 mg, Sodium 960 mg, Carbohydrate 56 g, Fiber 5 g, Sugar 8 g, Protein 17 g

HOW TO MAKE THE BEST BAKED MAC AND CHEESE RECIPE BY TASTY



How To Make The Best Baked Mac And Cheese Recipe by Tasty image

Nothing says comfort like a homemade baked mac and cheese. Our favorite version is made with a luscious and creamy sauce that pools in the pasta shells for the ultimate cheesy feel-good food.

Provided by Aleya Zenieris

Time 1h

Yield 8 servings

Number Of Ingredients 13

1 teaspoon kosher salt, plus more for boiling
8 oz dried pasta shells
10 oz shredded sharp cheddar cheese, divided
4 oz american cheese, cubed
2 tablespoons cornstarch
½ stick unsalted butter
1 teaspoon mustard powder
¼ teaspoon cayenne pepper
1 ½ cups whole milk
1 ½ cups heavy cream
1 large egg
2 oz shredded mozzarella cheese
2 oz parmesan cheese, shredded

Steps:

  • Preheat the oven to 350°F (180°C).
  • Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than recommended on the package (you want the pasta to have a slight bite; it will finish cooking while it bakes).
  • In a large bowl, combine 8 ounces shredded cheddar with the American cheese and cornstarch. Use your fingers to gently toss until all of the cheese is coated.
  • Melt the butter in a large pot over medium heat. As the butter begins to sizzle, add the mustard powder and cayenne and stir to combine. Toast the spices until the butter turns golden brown, about 1 minute.
  • Slowly whisk in the milk and heavy cream. Continue whisking until the milk begins to simmer, with small bubbles rapidly rising to the surface, about 3 minutes.
  • Whisk the egg in a small bowl, then temper it by slowly adding in spoonfuls of the simmering milk mixture while continuing to whisk until incorporated.
  • Slowly drizzle the tempered egg back into the milk mixture, whisking vigorously until the egg is fully incorporated.
  • Remove the pot from the heat and add the cheddar cheese mixture, a small handful at a time, whisking between each addition to make sure the cheese melts evenly (mix quickly enough that the mixture does not cool too rapidly, but slowly enough that the emulsion does not break).
  • Add the cooked pasta to the pot and gently fold to coat with the sauce, then season with 1 teaspoon salt. Pour the pasta and sauce into an 8-inch square baking dish with 2-inch-high sides (at this point, the pasta can be wrapped and refrigerated for up to 3 days).
  • In a medium bowl, combine the remaining 2 ounces of cheddar cheese, the mozzarella cheese, and Parmesan cheese. Sprinkle on top of the pasta.
  • Bake the mac and cheese until the cheese is melted and beginning to bubble around the edges, about 20 minutes. Turn the broiler on high and broil the mac and cheese until the cheese begins to brown all over, about 5 minutes. Let the mac and cheese sit for 5 minutes for the sauce set and cool slightly.
  • Serve warm.
  • Enjoy!

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