Super Spicy Mac and Cheese
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 415, total fat 20 G., saturated fats 12 G., proteins 20 G., carbohydrates 38 G., fiber 2 G., cholesterol 58 mg, sodium 365 mg, sugar 4 G.
Calories 415, total fat 20 G., saturated fats 12 G., proteins 20 G., carbohydrates 38 G., fiber 2 G., cholesterol 58 mg, sodium 365 mg, sugar 4 G.
Everyone loves macaroni and cheese for its wonderfully creamy flavor, but sometimes it's just missing a little kick. So, for those who like it hotter, Ree Drummond suggests adding red chili peppers, fresh jalapeños, and spicy pepper jack cheese to your mac and cheese. And if that's not enough, add a little hot sauce, or a lot—depending on the tolerance of your taste buds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of pasta horns
- 2 tablespoons salted butter
- 1 teaspoon red pepper flakes
- 2 jalapeños, seeded and finely chopped (optional)
- 2 cloves garlic, crushed
- 1 small onion, finely diced
- 2 cups whole milk + more as needed
- 220 g processed cheese, diced
- 1 cup grated Monterey Jack cheese
- 1 cup grated pepper jack cheese
- 1 teaspoon freshly ground black pepper
- 0.5 tsp coarse salt
- 1/4 tsp seasoned salt
- Hot sauce, as needed
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Recipes with similar ingredients: pasta, cheese sauce, processed cheese, Monterey Jack cheese, milk, hot sauce, chili pepper
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the red pepper, jalapeño, garlic, and onion and cook, stirring, until the vegetables are softened, about 5 minutes. Add the milk and heat until it begins to bubble around the edges.
- Add the processed cheese and stir until melted. Add Monterey Jack and Pepper Jack cheeses, pepper, garlic, seasoning salt, and hot sauce to taste.
- Stir until the cheese melts. Taste and add salt if needed. Add a little milk if the sauce seems too thick. Stir the cooked pasta into the cheese sauce and serve.
- Preheat oven to 350°F (175°C). Place the macaroni and cheese in a baking dish, cover with foil, and bake for about 25 minutes.
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