Spicy Mac and Cheese
Creamy jalapeño Havarti and sharp & spicy habanero cheddar are perfect with tender corkscrew pasta in this soul-warmingly spicy baked macaroni and cheese.
Servings: 8 to 12
Ingredients
- 16 oz. Cavatappi (corkscrew) pasta (uncooked)
- 4 tablespoon butter
- ¼ cup flour
- ¾ teaspoon kosher salt
- ½ teaspoon pepper
- 3 cups milk
- 8 oz jalapeño havarti cheese, grated
- 8 oz habanero cheddar cheese, grated
Instructions
- Preheat oven to 350°F. In a large pot, cook the pasta in salted boiling water (use about 1 tablespoon salt in 3 quarts of water) until al dente (check it about 2 minutes before the recommended time on the box, you don't want to overcook the pasta now because it will cook a little more in the oven). Drain and set aside.
- Return empty pot to stove. Over medium high heat, melt butter and whisk in flour, salt & pepper and cook for 1 minute. Slowly whisk in milk and bring to a boil. Reduce heat to medium and cook, whisking often, until slightly thickened, about 3-5 minutes.
- Turn off heat. Set aside ¼ cup of each type of cheese (½ cup total) for the topping, and stir in remaining cheese a handful at a time. Add cooked & drained noodles to cheese sauce and stir to combine.
- Transfer mac & cheese to a buttered 9x13 baking dish and top with reserved cheese. Bake for about 20 minutes, until cheese is melted and bubbling on the sides. Broil for about 2 minutes to crisp & brown the top, if desired. Serve immediately!
Notes
Cavatappi/corkscrew is my favorite, but feel free to substitute your favorite short pasta shape! Just make sure to check the cooking time on the box.
I used Boar's Head Cream Havarti Cheese with Jalapeño and Cabot Hot Habanero Cheddar Cheese.