Spicy Macaroni and Cheese Bake
Indulge in the ultimate comfort food with this Spicy Macaroni and Cheese Bake, a tantalizing twist on the classic dish that packs a flavorful kick. Perfectly cooked elbow macaroni is smothered in a rich, creamy cheese sauce made with sharp cheddar, pepper jack, and parmesan, along with a touch of creamy decadence from cream cheese. The vibrant blend of spices—paprika, cayenne pepper, ground mustard, and red pepper flakes—adds the perfect amount of heat, while a buttery panko breadcrumb topping bakes to golden, crispy perfection. Ready in under an hour, this hearty baked mac and cheese is ideal for weeknight dinners or as a crowd-pleasing side dish. Garnish with fresh parsley for a pop of color and serve it warm to enjoy its gooey, spicy goodness.
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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
- 1.5 cups pepper jack cheese, shredded
- 0.5 cup parmesan cheese, grated
- 4 oz cream cheese, softened
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp ground mustard
- 0.5 tsp garlic powder
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the mixture is light golden brown.
Gradually whisk in the milk and heavy cream, ensuring the mixture stays smooth. Cook for 3-5 minutes, stirring frequently, until the sauce thickens.
Reduce the heat to low and stir in the cheddar cheese, pepper jack cheese, parmesan cheese, cream cheese, paprika, cayenne pepper, ground mustard, garlic powder, red pepper flakes, salt, and black pepper. Stir until the cheeses are fully melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and stir until all the pasta is well-coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 36.1 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 9.0 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 731 mg | 56% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 371 mg | 8% | |
*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.
