It’s no secret that I love macaroni and cheese. I would take a wild guess that I am not alone in the macaroni and cheese lovers category!
The versions of macaroni and cheese are infinite. You can change up your cheeses, spices, pasta shapes. You can make it in the stove top, bake in the oven or even in the slow cooker. Add veggies. And not to mention what the bacon lovers can do with macaroni and cheese!
This tried and true Spicy Macaroni and Cheese is what I will be sharing with you today!
This is one of our favorite macaroni and cheese versions in our home. It’s cheesy! It has amazing flavor! It is spicy!
We love to enjoy this Spicy Macaroni and Cheese on the weekends when I have a little more time to make it. When I don’t have as much time to make macaroni and cheese, I love putting whipping up Weeknight Mac & Cheese.
I don’t want the word spicy to alarm you. The spicy comes from the pepper jack cheese and the cayenne pepper. You can alway reduce the amount of cayenne pepper or eliminate it altogether. The cheddar cheese, milk and half & half keep the macaroni and cheese from being overwhelmingly spicy.
If you have a little more time on your hands, try this Spicy Macaroni and Cheese. It is worth it!
Spicy Macaroni and Cheese
- 2 cups elbow pasta cooked until almost al dente
- 4 cups 16 oz grated sharp cheddar cheese, divided
- 2 cups 8 oz grated pepper jack cheese
- 2 t all-purpose flour
- 1/2 t salt
- 1/2 t ground black pepper
- 1/2 t cayenne pepper
- 1/2 t ground mustard
- 4 T sour cream
- 1 egg beaten
- 1 cup whole milk
- 1 cup half & half
- Preheat oven to 350 degrees. Grease a 9x13 baking dish.
- In a large bowl, combine the cooked pasta, 2 cups of the cheddar cheese and all of the pepper jack cheese. Stir to combine. Pour into the prepared baking dish.
- In a medium bowl, add the flour, salt, black pepper, cayenne pepper, mustard, sour cream, egg, milk and half & half. Whisk together to fully combine. Pour the mixture over the cheese and pasta.
- Cover with the remaining 2 cups of cheddar cheese.
- Bake uncovered for 45 minutes or until the top is beginning to brown.