Spicy Mac & Cheese

This is not your Mama’s macaroni & cheese… but it is a definite crowd pleaser!

I love comfort food… I mean, who doesn’t? It evokes warm memories of home and family and a simpler time… which is why we crave it on rainy, cold days and when life throws us a curve ball.

I love to eat this on its own as a meal, but it’s also great paired with my Drunken Country Ribs… I’ll post that recipe at a later date.

1 pkg Creamette jumbo elbow macaroni
1 cup shredded sharp cheddar
1 cup shredded Mexican blend
1/2 cup  shredded Swiss or Jarlsburg cheese
4 tablespoons all-purpose flour
4 cup whole milk
5 tablespoons butter
2 tsps of salt
1 tsp pepper
Cholula Original hot sauce (or whatever your favorite is – this is one of mine)
salt & pepper to taste
1 sm can Ortega Diced Green Chilies (if you like it really spicy you can use their diced jalapeños instead)
1 sm sweet onion – diced
1/2 cup Panko (Japanese bread crumbs – they’re made from bread after the crust is removed, which gives them a light airy texture. If you can’t find Panko, Corn Bread Crumbs are great)


Sauté diced onion in 2 tablespoons butter until translucent. Don’t overcook, they’ll be cooking longer in the oven.

Boil macaroni until tender, drain and put into shallow baking dish (glass or ceramic cake pan works best). While noodles are boiling you can make your bechamel sauce.  In a medium saucepan, heat butter over medium-low heat until melted.  Add the flour and stir until smooth.  Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Once removed from heat, slowly add the grated cheeses and continue stirring. NOTE: If you add the cheese while still on the heat it will curdle up and that when you get a grainy gritty texture. You want a smooth, cheesy bechamel! Once all cheese is incorporated, season with salt and pepper.

Fold in bechamel sauce and green chilies and stir until all noodles are covered and ingredients are thoroughly mixed.
Add more salt and pepper if needed and Cholula Hot Sauce to *taste.
*I always take a taste a spoonful before baking to make sure it’s spicy enough or to see if it needs more salt or pepper.

Ready To Cook?
*Sprinkle Panko across the top until evenly, but not completely covered. Bake at 375º for 20 minutes or until cheese is slightly brown & crunchy around edges (you know this is the best part!)

*For a more golden crunchy topping… sprinkle a few drops of olive oil in a bowl and toss panko crumbs until evenly (but lightly) coated. Then sprinkle on mac & cheese.

The Perfect Bite
Who are we kidding? Every bite of this is a perfect bite!

The Perfect Pairing
With its zesty Mexican flavors the perfect beverage for this dish is an ice cold bottle of Negra Modelo.

Did You Know? You can reduce the amount of tears you shed while cutting onions if you use a really sharp knife and a cold onion. A dull knife used on an over-ripe room temp onion will make you cry a river of tears. I always use sweet onions because they’re less tear-inducing than yellow or white onions. Also, for a little more complicated but cry-proof solution… check out this video.


5 thoughts on “Spicy Mac & Cheese

  1. Hoping to make the hummus tomorrow… and post the recipe by the weekend! Annie – will you try to make it? I want to make sure it’s able to be replicated. And you’d be a perfect judge!

  2. Pingback: Low and Slow Winter Country Ribs | The Perfect Bite

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s