Spicy Macaroni and Cheese
This recipe outlines a comforting and spicy macaroni and cheese, blending three types of cheese with a rich, creamy sauce infused with cayenne and nutmeg. It's topped with homemade butter-toasted croutons, creating a delightful textural contrast. Easy to prepare, this dish promises a flavorful, warm, and satisfying meal for any occasion.
Equipment
- 1 2-Quart Baking Dish
- 2 Large Mixing Bowls
- 1 Whisk
- 1 Large Skillet
- 1 Saucepan (for pasta)
Ingredients
Main
- 2 cups 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
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons sour cream
- 1 large egg beaten
- 1 cup heavy cream
- 1 cup half-and-half
- 1/4 cup finely grated onions
- 4 slices bread
- 1 tablespoon butter
- Special equipment: 2-quart baking dish
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
- In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
- Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
Notes
1. Pasta Perfection: Cook the elbow pasta until it is just under al dente. It will finish cooking in the oven, ensuring it remains firm and doesn't turn mushy. 2. Cheese Blend: The combination of cubed and shredded cheeses creates a velvety, molten interior with a crisp, golden-brown crust. 3. Flavor Boost: Finely grated onion melts into the sauce, adding a delicate sweetness without chunks. The dry mustard and nutmeg are crucial; they subtly enhance the cheese's depth and provide warmth. 4. Homemade Croutons: Toasting your own bread cubes in butter provides an unparalleled crunch and rich flavor that store-bought croutons cannot match, elevating the dish's texture. 5. Controlled Browning: Baking in two stages—first the mac and cheese, then with the croutons—allows the cheese sauce to set properly and the topping to brown perfectly without burning.