Spicy Baked Mac & Cheese

February  2, 2018
2 Ratings
Photo by My Stir Crazy Kitchen
  • Serves 4
Author Notes

The special trick to this decadent and indulgent macaroni and cheese is baking it. No whisking a roux, no worrying about burning the milk… basically there’s no elbow grease required for this family-friend dinner! You just put everything into the baking dish, kick your feet up, grab a glass of wine, and let your oven do all the work. —My Stir Crazy Kitchen

What You'll Need
  • 1 16 oz box elbow pasta, cooked until almost al dente
  • 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
  • 8 ounces Colby cheese, cubed
  • 8 ounces Monterey pepper jack cheese, cubed (or Monterey jack for non-spicy)
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 4 tablespoons sour cream
  • 1 large egg, beaten
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1/4 cup finely grated onions
  1. Preheat the oven to 350 degrees F
  2. Toss the macaroni with the cheese cubes and pour into a 2 qt baking dish
  3. In a large bowl, combine the remaining ingredients except the shredded cheddar (flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, sour cream, egg, heavy cream, half-and-half and onions)
  4. Pour over the macaroni/cheese mixture and cover with the shredded cheddar
  5. Bake uncovered 30-35 minutes (until the cheese on top is just beginning to brown)

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