Recipe by HYPERPUPPY
"This ain't your grandma's mac and cheese."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
ground white pepper
hot pepper sauce
shredded pepperjack cheese
1 1/2 cups
shredded sharp Cheddar cheese
grated Parmesan cheese
dry bread crumbs
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.
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.
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.
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.
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Kicked Up Mac and Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 209
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
A buttery cracker topping and rich cheese sauce make it a family favorite.
Discover a super-simple way to make mac and cheese from scratch.
This classic, hearty mac and cheese is super simple and really tasty.