The Real Cheesiest Mac N Cheese with a Kick
Get ready for a comfort food classic with a bold, spicy twist—meet *The Real Cheesiest Mac N Cheese with a Kick*! This creamy, mouthwatering baked mac and cheese recipe takes indulgence to the next level by blending four rich, gooey cheeses—sharp cheddar, mozzarella, Pepper Jack, and Parmesan—for an ultra-luxurious texture. The dish gets its "kick" from a hint of hot sauce, red pepper flakes, and smoky paprika, perfectly balanced with a velvety béchamel sauce made from whole milk and heavy cream. Finished with a golden, crispy panko breadcrumb topping infused with smoky paprika, this irresistible mac and cheese is the ultimate centerpiece for family dinners, potlucks, or cozy nights in. Ready in under an hour, this spicy baked mac and cheese will have everyone asking for seconds!
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 1 tbsp Salt
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3.5 cups Whole milk
- 1 cup Heavy cream
- 0.5 tsp Ground mustard powder
- 0.5 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Shredded sharp cheddar cheese
- 1.5 cups Shredded mozzarella cheese
- 1 cup Shredded Pepper Jack cheese
- 0.5 cup Grated Parmesan cheese
- 1 tsp Hot sauce
- 0.5 tsp Red pepper flakes
- 1.5 cups Panko breadcrumbs
- 1 tbsp Olive oil
- 0.5 tsp Smoked paprika (for topping)
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water, then cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the whole milk and heavy cream, making sure no lumps form. Continue whisking and cooking the mixture until it thickens, about 4-5 minutes.
Reduce the heat to low and stir in the ground mustard powder, garlic powder, smoked paprika, salt, and black pepper. Mix well.
Add in the shredded cheeses (cheddar, mozzarella, Pepper Jack, and Parmesan), reserving about 1/2 cup of cheddar for the topping. Stir until the cheese is completely melted and the sauce is smooth.
Mix in the hot sauce and red pepper flakes to give the sauce its signature kick. Taste and adjust seasoning if needed.
Combine the cooked macaroni with the cheese sauce. Stir gently until all the pasta is fully coated.
Pour the mac and cheese mixture into the prepared baking dish. Sprinkle the reserved 1/2 cup of cheddar cheese evenly over the top.
In a small bowl, mix the panko breadcrumbs with olive oil and smoked paprika. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Let the mac and cheese rest for 5 minutes before serving. Enjoy warm with an extra pinch of red pepper flakes if desired!
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.3 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 878 mg | 68% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 347 mg | 7% | |
*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.
