Spicy Macaroni and Cheese Casserole
Get ready to ignite your taste buds with this indulgent Spicy Macaroni and Cheese Casserole, a bold twist on the classic comfort food. Perfectly cooked elbow macaroni is enveloped in a luxuriously creamy cheese sauce made with a medley of sharp cheddar, Monterey Jack, Parmesan, and cream cheese for unparalleled richness. The secret to its fiery flavor lies in a tantalizing blend of chili powder, smoked paprika, cayenne pepper, and diced jalapeños, delivering a subtly smoky heat with every bite. Topped with golden panko breadcrumbs infused with parsley and a hint of olive oil, this robust casserole emerges from the oven with a perfectly crispy crust. Ready in under an hour and serving six, it's the ideal dish for spicing up weeknight dinners or wowing guests at gatherings.
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons 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 ounces Cream cheese, softened
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
- 2 Jalapeño peppers, diced
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook for about 3-4 minutes or until the mixture starts to thicken.
Lower the heat to medium-low and stir in the cream cheese until fully melted and smooth.
Add the cheddar cheese, Monterey Jack cheese, and Parmesan cheese to the sauce. Stir until all the cheese is melted and the mixture is creamy.
Mix in the chili powder, smoked paprika, cayenne pepper, red pepper flakes, salt, and black pepper. Taste and adjust seasonings if necessary.
Fold the cooked macaroni into the cheese sauce until well coated. Stir in the diced jalapeño peppers for an extra spicy kick.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil and chopped parsley. Sprinkle this mixture evenly over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 9.4 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 742 mg | 57% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 364 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.
