Macaroni and cheese. Who doesn’t love it? There’s not a dish that’s more associated with comfort food than this American classic.
For this Spicy Mac ‘n’ Cheese, I took inspiration from a pile of jalapeno peppers I had on hand, as well as some Hot Habanero Jack cheese from Tillamook that I found. This really is a spiced-up, grown-up mac ‘n’ cheese unlike anything I’ve made in the past. The kick is real, people.
Spicy Mac ‘n’ Cheese
1 cup diced white onion (about 1/2 onion)
1 pound dry elbow macaroni
1 1/2 cups shredded Tillamook Medium Cheddar
1 1/2 cups shredded Tillamook Hot Habanero Jack
1/2 cup butter (divided into 3 and 5 tablespoon portions)
1 jalapeno, fine diced with seeds and ribs removed
2 cups whole milk
3 tablespoons flour
Salt
Pepper
1/2 teaspoon paprika
1 cup breadcrumbs
1 tablespoon dried parsley
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Preheat oven to 350 degrees F. Boil pasta according to package directions. Drain and set aside.
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In the same pot, melt 3 tablespoons butter. Add diced onion and cook for 8 to 10 minutes, until soft. Add diced jalapeno and cook another 1 to 2 minutes. Stir in 3 tablespoons flour and continue to stir for 2 minutes to cook flour. Add 1/2 teaspoon paprika and 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir in milk and continue to cook until sauce thickens.
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Once sauce is thick, remove from heat and stir in 1 cup shredded cheddar and 1 cup Habanero Jack, stirring until melted. Fold in macaroni until well combined.
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Pour mixture into an 8-inch square baking dish. Sprinkle top with the rest of the cheese (1/2 cup each). Melt 5 tablespoons butter and stir in 1 cup breadcrumbs. Season with salt and pepper, plus 1 tablespoon dried parsley for color. Carefully spread breadcrumb mix on top of dish to cover.
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Bake for 25 to 30 minutes, until cheese starts to bubble and breadcrumb topping starts to brown on top.
