Spicy Mac Cheese Recipes

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.

Steps:

• In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in 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 constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add 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 15 by 10-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. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
• In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
• Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread 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.

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 ;).

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.
• In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
• In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Melt butter in a medium saucepan over medium high heat. Add the flour and cook stirring for 1 minute.
• Whisk the milk in slowly, then stir in the chili powder, bring to a simmer and cook for 5 minutes until thick.
• Stir in the cheeses until completely melted. Then stir in the pasta, chorizo, and pickled jalapenos.
• Spread into an even layer in an 8"x10" baking dish. Top with crushed tortilla chips and bake until bubbling around the edges, about 20 minutes, until bubbling around the edges.
• Remove from oven and let sit for 5 minutes before serving.

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!

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Stir in tomatoes and soup; cook on medium heat 5 min. or until chicken is done, stirring occasionally.
• Add Dinner; stir until blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until tender. Add flour and pepper; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir 3 min or until thickened. Simmer on low heat 3 min., stirring frequently. Add 1-1/4 cups cheese; stir until melted.
• Drain macaroni; add to sauce, stirring until coated. Pour into 1-1/2-qt. casserole dish. Sprinkle with remaining cheese and parsley; cover. Bake 15 min. or until heated through.

Steps:

• 1. Spray six 8-10 oz. ramekins or custard cups with cooking spray. (May alternately spray a 13x9-inch baking dish.)
• 2. Cook the macaroni in a large pot according to package directions. Drain well in a colander.
• 3. Melt butter in same large pot over medium heat. Reduce heat to low. Stir in remaining ingredients except Panko. Cook over low heat just until cheeses are melted, stirring often. Stir in drained macaroni. Divide into ramekins. Sprinkle each with 1 tablespoon of Panko. Spray Panko with cooking spray.
• 4. Heat oven to broil at 450 degrees. Place ramekins 4-5 inches from heat source for 3-5 minutes or until Panko is browned. Remove from oven. Garnish if desired. Serves 6.

Steps:

• Prepare Dinners in large saucepan as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and half the onions; cook 5 to 8 min. or until chicken is done, stirring frequently.
• Heat oven to 350ºF. Spoon Dinners into 13x9-inch baking dish sprayed with cooking spray. Top with chicken mixture. Blend tomatoes and jalapeño pepper in blender until smooth; spread over chicken mixture. Top with cheddar; cover.
• Bake 30 min. or until casserole is heated through, uncovering after 25 min. Top with cilantro and remaining onions.

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.

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.

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.

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.