Kicked Up Mac and Cheese Recipe - Allrecipes.com
Kicked Up Mac and Cheese Recipe
  • READY IN ABOUT hrs

Kicked Up Mac and Cheese

Recipe by  

"This ain't your grandma's mac and cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  4. Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
  5. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2007

This recipe is awesome!! We all loved it, even my one-year old. (I did cut back on the hot pepper sauce). I put the chili powder (and a little less) into the sauce and used a mix of 2% and 1% milk. I used more pasta too, probably 2.5 cups and I could have used more, but I like an extra cheesey, saucey sauce opposed to a drier sauce. We had broccoli with this and spooned some of the extra sauce over that. I used radiatore pasta in this and it was wonderful. Shredded my own parm, used Tillamook Pepperjack and Tillamook Extra Sharp Reserve White Cheddar cheese. Used a bit extra of all the cheeses. LOVED it!!! I used crushed garlic croutons in place of bread crumbs and butter. We couldn't get enough. I will make this again.

 
Most Helpful Critical Review
Dec 30, 2007

I thought this recipe came out REALLY dry. After second thought, I'm not really sure why the baking time was so long--I think that's what dried out the cheese. Kinda disappointing texture after seeing the great reviews. Next time, I'll add alot more cheese and cook less because I did really love how spicy it was.

 
Oct 19, 2009

I made this tonight as a test for a dinner party next weekend. 1. I used 2% instead of whole milk. Do not do this as it breaks and makes for a chalky texture. 2. I used pepper cheddar instead of pepper jack since I had it on hand; probably no significant difference. 3. The pasta amount is definitely a typo. I used more like 2.5 cups. 4. Personally, the hot sauce heat level was fine or too low, but I did not love the vinegar aspect it added. Next time I will do a combo of jalapenos and cayenne. 5. I will add more mustard next time and mix the chili powder into the sauce. 6. I added parmesan to the bread crumb/butter mixture and melted in the microwave instead of in a pan. Worked beautifully and saved me a dish to wash. Overall, this is a really good recipe. I may just have a piggy husband, but 8 servings is debatable.

 
Dec 26, 2008

Hyperpuppy, I bow to your cooking genius. How I wish I could give this one ten stars. It is that good, folks. If you like traditional comfort food with a big twist, this is your ticket right here. I added some Oscar Mayer bacon bits. For my own personal tastes the next time I make this, I will add another 1/2 cup milk. I will also add the chili powder to the cheese mixture. I think I tasted too much chili powder. Otherwise this is my favorite recipe from this webstie.

 
Mar 21, 2005

This is awesome mac & cheese! I made it for our group of adult friends and they've requested it again and again. I use 1 box of pasta, thinking the 1 1/2 cups of pasta on the recipe must be a typo.

 
Jun 12, 2008

This was amazing - the compliment I got was "steakhouse worthy". I did use 1% and 2% milk instead of whole, and I left off the crumb topping and instead put a little extra cheese on top (left off the extra butter and added the red pepper to the mac). Towards the end of the baking, I turned on the broiler to get a nice brown/crispy layer. Had great flavor and will DEFINITELY make again!

 
Jul 23, 2008

As I'm eating leftovers for the third day in a row on this one, I have to say, this was delicious. I accidentally doubled the mustard, but it still turned out great, and I did use a whole box of pasta after seeing the reviews and noting how much sauce I had. Delicious. I'm on the mission to create the perfect mac & cheese, so I'll continue experimenting, but this was a perfect start to me and I'm pumped to use some of the ingredients here. Also - I used a combo of panko and italian breadcrumbs for the topping. Delish!

 
Oct 15, 2007

This makes an excellent change from basic mac&cheese. I used about 3/4 of a box of elbow macaroni, then cut the hot sauce down to 1 teaspoon and added a can of Rotel tomatoes to compensate...yum! This reheats well with an extra splash of milk. Next time I'll leave off the breadcrumbs since I don't think that really added anything, and throw in some ground beef for a complete meal.

 

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 690 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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