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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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)
Directions
Step 1
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.
Step 2
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Step 3
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.
Step 4
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.
Step 5
Reduce the heat to low and stir in the ground mustard powder, garlic powder, smoked paprika, salt, and black pepper. Mix well.
Step 6
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.
Step 7
Mix in the hot sauce and red pepper flakes to give the sauce its signature kick. Taste and adjust seasoning if needed.
Step 8
Combine the cooked macaroni with the cheese sauce. Stir gently until all the pasta is fully coated.
Step 9
Pour the mac and cheese mixture into the prepared baking dish. Sprinkle the reserved 1/2 cup of cheddar cheese evenly over the top.
Step 10
In a small bowl, mix the panko breadcrumbs with olive oil and smoked paprika. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Step 11
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Step 12
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
| Serving size | (2286.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5948.2 |
| Total Fat 324.2g | 0% |
| Saturated Fat 193.6g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 989.1mg | 0% |
| Sodium 14487.7mg | 0% |
| Total Carbohydrate 487.0g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 63.2g | |
| Protein 250.5g | 0% |
| Vitamin D 399.8IU | 0% |
| Calcium 5178.4mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 1518.9mg | 0% |
Source of Calories