Spicy Tomato Macaroni and Cheese
Experience comfort food with a bold twist in this Spicy Tomato Macaroni and Cheese. This delightful recipe combines the creamy decadence of melted cheddar and Monterey Jack cheese with the zesty tang of crushed tomatoes and a fiery kick from sriracha and optional cayenne pepper. Topped with golden, crispy panko breadcrumbs, this baked masterpiece offers the perfect harmony of creamy, spicy, and crunchy textures. Ready in just 40 minutes, it’s an easy, crowd-pleasing dish ideal for weeknight dinners or casual gatherings. Treat your taste buds to this flavorful fusion of classic mac and cheese with a spicy tomato twist—your next favorite comfort food awaits!
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Recipe Information
Ingredients
- 400 grams elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 1 cup canned crushed tomatoes
- 2 tablespoons sriracha or hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring continuously to create a roux.
Slowly add the milk to the roux, whisking continuously to prevent lumps. Cook for 3-4 minutes, or until the mixture thickens slightly.
Reduce the heat to low and stir in the shredded cheddar and monterey jack cheeses. Mix until the cheese is fully melted and the sauce is smooth.
Add the crushed tomatoes, sriracha or hot sauce, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper to the cheese sauce. Stir until well combined.
Add the cooked macaroni to the sauce and mix until the pasta is evenly coated.
Pour the macaroni and cheese mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
Bake in the preheated oven for 15 minutes, or until the topping is golden brown and crispy.
Remove from the oven, let cool slightly, and serve warm. Enjoy your Spicy Tomato Macaroni and Cheese!
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 10.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 584 mg | 45% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 431 mg | 9% | |
*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.
