Kicked Up Mac and Cheese
Elevate your comfort food game with this irresistible Kicked Up Mac and Cheese recipe—an indulgent twist on a classic favorite! Featuring a velvety sauce made from sharp cheddar, Monterey Jack, Parmesan, and cream cheese, this dish is amped up with a fiery kick from cayenne pepper, smoky paprika, hot sauce, and optional jalapeños for those who love extra heat. Topped with crispy, golden panko breadcrumbs, this baked mac and cheese strikes the perfect balance between creamy, cheesy goodness and satisfying crunch. Ready in just 45 minutes, this crowd-pleasing dish is ideal for weeknight dinners or as a standout side at your next gathering. Serve it piping hot with an extra drizzle of hot sauce for a flavor-packed experience!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 oz cream cheese, softened
- 0.5 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 jalapeños, finely diced (optional)
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tsp hot sauce
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Slowly add the whole milk and heavy cream to the roux, whisking constantly to prevent lumps. Bring the mixture to a simmer and let it cook for 3-4 minutes, until slightly thickened.
Reduce the heat to low and stir in the sharp cheddar cheese, Monterey Jack cheese, Parmesan cheese, and cream cheese. Continue stirring until all the cheese is melted and the sauce is smooth.
Season the cheese sauce with cayenne pepper, smoked paprika, garlic powder, salt, black pepper, and hot sauce. If you're using jalapeños, stir them in at this point for extra heat.
Fold the cooked macaroni into the cheese sauce until evenly coated.
Transfer the mac and cheese to a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
Let the mac and cheese cool for 5 minutes before serving. Enjoy your kicked up mac and cheese with an extra drizzle of hot sauce, if desired!
Nutrition Facts
Calories |
5491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.0 g | 446% | |
| Saturated Fat | 195.0 g | 975% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 7198 mg | 313% | |
| Total Carbohydrate | 376.9 g | 137% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 56.7 g | ||
| Protein | 206.9 g | 414% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4345 mg | 334% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1738 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
