Spicy Mac Cheese Recipes

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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.

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

KICKED UP MAC AND CHEESE



Kicked Up Mac and Cheese image

This ain't your grandma's mac and cheese.

Provided by HYPERPUPPY

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

Time 1h10m

Yield 8

Number Of Ingredients 13

1 ½ cups rotelle pasta
4 tablespoons butter, divided
¼ cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
¾ teaspoon salt
½ teaspoon ground white pepper
3 teaspoons hot pepper sauce
1 cup shredded pepperjack cheese
1 ½ cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
⅓ cup dry bread crumbs
2 teaspoons chili powder

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  • Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
  • Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 19.6 g, Cholesterol 68.7 mg, Fat 23.3 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 13.8 g, Sodium 690.2 mg, Sugar 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 MAC 'N' CHEESE



Spicy Mac 'n' Cheese image

To give a little life to regular macaroni and cheese, my best friend and I decided to stir in ground beef and a chopped jalapeno.-Debra Kind, Shawnigan Lake, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 12

1 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, finely chopped
4 garlic cloves, minced
5 cups elbow macaroni, cooked and drained
1 cup whole milk
1 teaspoon salt
3/4 teaspoon cayenne pepper
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, cook the beef, onion, peppers and garlic over medium heat until meat is no longer pink; drain. Stir in macaroni, milk and seasonings. Reduce heat. Stir in cheese until melted.

Nutrition Facts :

SPICY MACARONI AND CHEESE



Spicy Macaroni and Cheese image

From foodnetwork.com. This is the easiest way to make homemade mac and cheese that I've ever come across...in fact I've been altering all other mac and cheese recipes to reflect the method of prep in this recipe. I make this when I've got 15 minutes to throw together a meal (not including cooking time.) It doesn't hurt that this is a REALLY tasty macaroni recipe. Can be served as a side dish, but we're veggies so we usually eat it as the main dish. Hope you enjoy.

Provided by I Cook Therefore I

Categories     Cheese

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 16

2 cups short pasta, cooked
8 ounces cheddar cheese, cubed
8 ounces cheddar cheese, shredded
8 ounces monterey jack pepper cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter

Steps:

  • In a large bowl, toss together pasta with the cheese cubes and pour into a greased 2qt oven safe baking dish.
  • In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half.
  • Pour the mixture over the pasta and cover with shredded Cheddar.
  • Bake uncovered at 350 degrees until top is just beginning to brown, about 35 minutes.
  • Cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
  • *Note: to make this even easier I just sprinkle dried breadcrumbs on top of the casserole and then spray it with pam and bake it for ten more minutes -- that trick right there will save you another 5-10 minutes ;).

Nutrition Facts : Calories 1269.2, Fat 92.1, SaturatedFat 56.9, Cholesterol 339.2, Sodium 1563.3, Carbohydrate 55.5, Fiber 2.3, Sugar 3.1, Protein 55.4

SPICY MAC 'N' CHEESE WITH ALVIN RECIPE BY TASTY



Spicy Mac 'N' Cheese With Alvin Recipe by Tasty image

Here's what you need: water, Kraft® Deluxe Macaroni & Cheese, Kraft® Shredded Pepper Jack Cheese, serrano pepper, Oscar Mayer® Bacon, unsalted butter, panko breadcrumbs, kosher salt, garlic powder, smoked paprika, Cholula® Hot Sauce, serrano pepper

Provided by KraftHeinz

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

8 cups water
1 box Kraft® Deluxe Macaroni & Cheese
½ cup Kraft® Shredded Pepper Jack Cheese
1 serrano pepper, stemmed, seeded, and finely diced
4 strips Oscar Mayer® Bacon, cooked and chopped
2 tablespoons unsalted butter
½ cup panko breadcrumbs
¼ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika, or cayenne pepper
Cholula® Hot Sauce
½ serrano pepper, thinly sliced on the bias

Steps:

  • Make the spicy mac 'n' cheese: Bring 8 (1.9 liters) cups of water to a boil in a medium saucepan. Add the macaroni and cook for 11-12 minutes, or until tender, stirring occasionally.
  • Drain the macaroni (do not rinse), then return to the pan. Squeeze the cheese sauce over the hot macaroni and add the Kraft® Shredded Pepper Jack Cheese, serrano pepper, and Oscar Mayer® Bacon. Stir until the cheese is melted and well incorporated. Transfer to a serving dish.
  • Make the seasoned bread crumbs: Melt butter in a small nonstick pan over medium heat. Add the breadcrumbs, salt, garlic powder, and paprika to the pan and cook, stirring frequently, until the bread crumbs are browned and toasted, 3-4 minutes.
  • Sprinkle the bread crumbs on top of the mac 'n' cheese, then drizzle with the Cholula® Hot Sauce and garnish with the sliced serrano.
  • Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 41 grams, Fat 26 grams, Fiber 1 gram, Protein 24 grams, Sugar 5 grams

LUNCH LADY DORIS'S SPICY MAC & CHEESE



Lunch Lady Doris's Spicy Mac & Cheese image

Who said macaroni and cheese is just for kids? It may have been during our adolescent days in the lunchroom where we fell in love with this all-American comfort dish, but this is not the macaroni and cheese of your childhood! Our version includes savory veggies, a rich medley of grown-up cheeses, and just enough cayenne to take this simple comfort food to a new gourmet delight. Makes a complete meal on its own or is a great side for just about anything, but we suggest serving it with some creamy tomato soup. Delish!

Yield makes 8 servings

Number Of Ingredients 13

1 1/2 cups dried elbow macaroni
2 1/2 cups fresh or frozen broccoli florets
1/2 cup sun-dried tomatoes
2 tablespoons unsalted butter
1/3 cup sliced green onions, green parts only
2 tablespoons all-purpose flour
2 teaspoons cayenne
1 1/2 teaspoons dried basil
1 teaspoons salt
1 3/4 cups whole milk
6 ounces sharp Cheddar cheese, shredded (1 1/2 cups)
4 ounces Gruyère cheese, grated (1 cup)
4 ounces Gouda cheese, grated (1 cup)

Steps:

  • Preheat the oven to 350°F.
  • Cook the macaroni according to package instructions. If you are using fresh broccoli, blanch in hot salted water for 5 minutes, then drain. If you are using frozen broccoli, thaw and drain it. Add the broccoli to the macaroni. Set aside.
  • Meanwhile, place the sun-dried tomatoes in a small bowl and add enough warm water to cover. Let stand for 10 minutes or until softened. Drain well, then chop into 1/4-inch pieces and set aside.
  • Melt the butter in a medium saucepan set over medium heat. Add the green onions and cook until tender, about 5 minutes. Stir in the flour, cayenne, basil, and salt. Add the milk, and cook, stirring, until slightly thickened and bubbly. Add 3/4 cup of the Cheddar, the Gruyère, and Gouda, a little at a time, stirring well after each addition, until the cheeses are melted. Stir in the macaroni and broccoli mixture and the softened sun-dried tomatoes. Transfer to a 9 x 13-inch casserole dish and sprinkle the top of the casserole with the remaining 3/4 cup Cheddar cheese.
  • Bake for about 30 minutes or until the cheese is melted and the casserole is heated through.
  • Great for freezing! See our Freezer Tips on pages 23-27.
  • Vegetarian friendly!

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 MACARONI AND CHEESE



Spicy Macaroni and Cheese image

Categories     Pasta     Bake     Vegetarian     Kid-Friendly     Back to School     Cheddar     Monterey Jack     Gourmet     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 15

1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/4 cup unsalted butter
1/4 cup all-purpose flour
4 cups milk
a 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well
cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)

Steps:

  • In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
  • In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.

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From madhurasrecipe.com


SOUTHERN-STYLE SPICY MACARONI AND CHEESE - THE GOOD PLATE
2020-01-10 Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Drain it and have it standing by. While that is happening, in a large bowl, whisk buttermilk, mustard, Worcestershire, and the egg.
From the-good-plate.com


SPICY TOMATO MACARONI AND CHEESE RECIPE | MYRECIPES
Step 2. Melt butter in a large skillet over medium heat; add onion, and sauté 3 to 5 minutes or until tender. Add cheese, and cook, stirring constantly, 5 minutes or until cheese melts. Stir in sour cream, blending well. Stir in tomatoes and green chiles and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated.
From myrecipes.com


SPICY MAC AND CHEESE RECIPE WITH JALAPEñOS - EAT THIS NOT THAT
2019-12-13 Cook the pasta according to the package instructions until al dente, drain, and return to the pot. Add the cheese sauce, jalapeños, and prosciutto and stir to fully incorporate. Divide the mixture among 6 individual crocks or pour into a large baking dish. Top with the bread crumbs and sprinkle with the Parmesan. Bake for 10 minutes.
From eatthis.com


JIMMY BUFFET’S SPICY MACARONI AND CHEESE - COPYKAT RECIPES
2010-10-04 Continue whisking until all ingredients are completely incorporated. Spray a 9 x 13 inch pan with non-stick spray. Layer bottom of a 13 x 9-inch pan with cooked macaroni. Cover with cheddar mixture. Add another layer of pasta and cheddar mixture. Dust top with breadcrumbs. Bake for 30 minutes at 350 degrees.
From copykat.com


SPICY MAC & CHEESE RECIPE - CASSEROLE QUEENS - OPRAH.COM
2011-10-17 Let stand for 10 minutes or until softened. Drain well, then chop into 1/4-inch pieces and set aside. Melt the butter in a medium saucepan set over medium heat. Add the green onions and cook until tender, about 5 minutes. Stir in the flour, cayenne, basil, and salt. Add the milk, and cook, stirring, until slightly thickened and bubbly.
From oprah.com


OVEN BAKED SPICY MACARONI AND CHEESE - HANGRY FORK
Taste the cheese sauce for salt and black pepper. Turn off heat, stir in cooked drained pasta, and a drained can of corn (optional). Transfer spicy macaroni and cheese into a 9" x 13" pan sprayed with non-stick cooking spray. Tightly cover macaroni and …
From hangryfork.com


BEST HOMEMADE MAC AND CHEESE (VIDEO) - A SPICY PERSPECTIVE
2021-11-10 Baked Macaroni and Cheese: If you want southern baked mac and cheese, stir in ¾+ cup of the reserved pasta water and pour the mac and cheese into the baking dish.Then toss the panko breadcrumbs with 1 tablespoon of melted butter, and sprinkle the breadcrumbs over the top. Bake for 15+ minutes, until the breadcrumbs are golden.
From aspicyperspective.com


SPICY GRILLED MAC AND CHEESE SANDWICH - PEPPERSCALE
2022-04-30 Instructions. If the macaroni and cheese is cold (leftovers), heat the mac and cheese by placing it in a non stick pan over medium heat for 2 to 3 minutes. Butter one side of each piece of your bread, then in a separate pan place the bread butter face-down over medium heat. Place a slice of cheddar on each piece and allow the cheese to melt ...
From pepperscale.com


SPICY BAKED MAC AND CHEESE - THE HUNGRY HUTCH
Heat a pan or skillet over medium heat with the butter; add the flour and cook, whisking regularly, for 1 minute. Slowly whisk in the milk; let come up to a simmer and cook until thickened, 5 to 10 minutes. Stir in the bigger portion of cheese until melted. Add the mustard and paprika, and season to taste with salt.
From thehungryhutch.com


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