Spicy Mac and Cheese

Spicy Mac and Cheese

By on 13th April 2016

Spicy Mac and Cheese

“I don’t like Mac & Cheese” said no-one ever. It is comfort food at it’s finest, add chillies and hot sauce to the mix and you’re going to have yourself a good a time!

I find the connection people make with food fascinating, how a meal with friends, infused with stories and laughter (booze usually helps too) can create a memory that each of those people will look back on forever. That we all crave certain types of food and how, for the most part, it is the same food we all crave. Time ran an article on the science behind comfort food, where they explain that we will seek it because it reminds us of our connections (commonly from our childhood) with others and makes us feel less alone. Which is as sad as it is true.

Another trend that so many of us seem to look for in food is spice. Those of us that love spice are addicted. Those that don’t eat spicy food will use phrases such as “I can’t handle spicy food but wish I could” or “I love spicy food but it doesn’t agree with me.” Spicy food has actually been proven to give humans relief by the endorphins that are released after the original ‘attack’ of heat – similar to the effects of a rollercoaster.

So basically, this recipe is actually… good… for… you? Yeah, maybe not – but it the perfect remedy for a cold wet day, a boring Sunday or the centre of an epic meal of gluttony and comfort. It is also just downright fun! When I make Mac ‘n’ Cheese I want to eat as much as possible – so served this one with a salad with roasted vine tomatoes and my Pickled Chillies!

Spicy Mac and Cheese

  • 3 Red & 3 Green Jalapenos (deseeded and finely sliced)
  • 1 Large Red Onion
  • 4 Garlic Cloves (minced with a garlic press or finely chopped)
  • 130g Unsalted Butter
  • 80g Plain Flour
  • 600ml Whole Milk
  • 300ml Sour Cream
  • 400g Mature Cheddar Cheese
  • 500g Macaroni Pasta
  • 1/2tsp White Pepper
  • 1/2tsp Cayenne Pepper
  • Pinch of Salt
  • 75ml Hot Sauce (I use Frank's Original Hot Sauce)
  • 150g Panko Bread Crumbs
  • 50g Parmesan Cheese
  1. Preheat your oven to 200C (180C if you have a fan assisted oven)
  2. Cook your pasta for 6-7 minutes so it is slightly underdone and drain
  3. Heat a tablespoon of oil in your saucepan then sauté the onion and chillies on a medium heat until soft (2-3 minutes)
  4. Add 2 garlic cloves and cook for a further minute
  5. Add the butter and then add the flour once the butter has melted to make a roux
  6. Cook off your roux for 2-3 minutes
  7. Add some of the milk whilst stirring to make a paste and then add the remaining milk
  8. Add the sour cream and heat on a low to medium heat until the sauce thickens
  9. Take the white sauce off the heat and leave to cool for a minute or so before adding the cheddar
  10. Once your cheese is melted add your hot sauce, white pepper, cayenne pepper and a pinch of salt
  11. Mix in your pasta and add to your oven proof dish
  12. Melt butter in a frying pan, then fry the chillies and the remaining 2 garlic cloves until they start to colour
  13. Add the breadcrumbs and fry until golden brown
  14. Mix your garlic chilli breadcrumbs in a bowl with the grated parmesan and spread over your mac & cheese
  15. Bake for 15-20mins until golden brown
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