Spicy Macaroni and Cheese Casserole

Get ready to ignite your taste buds with this indulgent Spicy Macaroni and Cheese Casserole, a bold twist on the classic comfort food. Perfectly cooked elbow macaroni is enveloped in a luxuriously creamy cheese sauce made with a medley of sharp cheddar, Monterey Jack, Parmesan, and cream cheese for unparalleled richness. The secret to its fiery flavor lies in a tantalizing blend of chili powder, smoked paprika, cayenne pepper, and diced jalapeños, delivering a subtly smoky heat with every bite. Topped with golden panko breadcrumbs infused with parsley and a hint of olive oil, this robust casserole emerges from the oven with a perfectly crispy crust. Ready in under an hour and serving six, it's the ideal dish for spicing up weeknight dinners or wowing guests at gatherings.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 ounces Elbow macaroni
• 4 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 3 cups Whole milk
• 1 cup Heavy cream
• 2 cups Sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 cup Parmesan cheese, grated
• 4 ounces Cream cheese, softened
• 1 teaspoon Chili powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 cup Panko breadcrumbs
• 1 tablespoon Olive oil
• 2 tablespoons Fresh parsley, chopped
• 2 Jalapeño peppers, diced

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.

Step 3

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.

Step 4

Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook for about 3-4 minutes or until the mixture starts to thicken.

Step 5

Lower the heat to medium-low and stir in the cream cheese until fully melted and smooth.

Step 6

Add the cheddar cheese, Monterey Jack cheese, and Parmesan cheese to the sauce. Stir until all the cheese is melted and the mixture is creamy.

Step 7

Mix in the chili powder, smoked paprika, cayenne pepper, red pepper flakes, salt, and black pepper. Taste and adjust seasonings if necessary.

Step 8

Fold the cooked macaroni into the cheese sauce until well coated. Stir in the diced jalapeño peppers for an extra spicy kick.

Step 9

Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.

Step 10

In a small bowl, mix the panko breadcrumbs with olive oil and chopped parsley. Sprinkle this mixture evenly over the top of the macaroni.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Step 12

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2034.3g)

Amount per serving	% Daily Value*
Calories	5473.2

Total Fat 346.2g	0%
Saturated Fat 199.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 997.4mg	0%
Sodium 7006.6mg	0%
Total Carbohydrate 377.6g	0%
Dietary Fiber 18.3g	0%
Total Sugars 56.8g
Protein 207.0g	0%

Vitamin D 394.1IU	0%
Calcium 4361.5mg	0%
Iron 19.7mg	0%
Potassium 1818.1mg	0%

*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.

Source of Calories

Fat: 57.1%

Protein: 15.2%

Carbs: 27.7%