Spicy Mac and Cheese
Try making spicy and creamy mac and cheese this holiday season or for dinner. Perfect for a desi palate
Servings: 12
Calories: 634kcal
Equipment
- 1 9*13 baking dish
Ingredients
- 1 lb cavatappi or elbow macaroni
- 1 lb mozzarella
- 1 lb Colby Jack cheese
- ½ lb medium cheddar cheese
Spices
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp chili powder (cayenne pepper) or to taste
- ½ tsp red chili flakes
Ingredients for béchamel sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1.5 cups heavy cream
- 1.5 cups whole milk
For Boiling pasta
- 1 tbsp salt
- 4 quarts water
Instructions
- Grate your cheeses and set them aside.
Boil Pasta
- Boil pasta according to the package directions. Add 1 tbsp of salt while boiling.
- Preheat the oven to 350°F.
Make béchamel sauce
- In a pan, melt butter, then add spices. Bloom the spices for 30 seconds over low heat, then add all-purpose flour.
- Cook it for 1-2 minutes over medium heat. Lower the flame and then add whole milk. While whisking it
- Now add heavy cream and keep whisking until it thickens.
- Slowly add cheese and keep whisking until you have used 2/3 of the cheese.
Mix pasta
- Stir in the boiled pasta.
- Now add the pasta to a baking tray, then top it with the remaining cheese.
- Bake at 350°F for 20 minutes, then broil for 2-3 minutes until the desired color is achieved.
Video
Notes
Use a food processor to grate the cheese.
To check if the sauce is ready, coat the back of the spoon with the sauce and run your finger through it. If it stays in place, then the sauce is ready.
While broiling the pasta, keep an eye on it because it can burn really fast.
Nutrition
Calories: 634kcal | Carbohydrates: 35g | Protein: 29g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 1232mg | Potassium: 265mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1537IU | Vitamin C: 0.3mg | Calcium: 661mg | Iron: 1mg