Cholula Macaroni-and-Cheese

There are a thousand variations on macaroni-and-cheese, it seems. Rich. Creamy. Crunchy. And all sorts of different kinds of pasta. Well, if you’re a follower of this blog you know what we love Cholula hot sauce, often called Flavorful Fire. So it’s only natural then that we loved this Cholula macaroni-and-cheese. A little heat, but still that creaminess that makes mac-and-cheese soooo good.

Cholula Macaroni-and-Cheese

I like making mac-and-cheese with something other than elbow pasta (like wagon wheel pasta). People aren’t expecting it, and you’ll find that some pastas hold the cheese sauce better than others. The little wheel pastas I used in my Cholula macaroni-and-cheese trapped the sauce in yummy little spokes.

Cholula Mac-and-Cheese

If you’re a follower of this blog you know what we love Cholula hot sauce, often called Flavorful Fire. So it’s only natural then that we loved this Cholula macaroni-and-cheese. A little heat, but still that creaminess that makes mac-and-cheese soooo good.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 472kcal

Ingredients

Instructions

  • Preheat your oven to 375 F.
  • Cook pasta per package instructions. Drain.
  • Melt two tablespoons of the butter in a large saucepan over medium heat.
  • Whisking constantly, stir in the flour, cooking for 1 minute.
  • While still whisking, add in the mustard, salt, white pepper, Cholula hot sauce, and in small amounts at a time, the milk.
  • Bring to a slow boil, still whisking, and boil for 1 minute until thickened.
  • Remove pan from the heat and stir in the cheeses until melted and smooth.
  • Add the pasta and gently stir to coat.
  • Pour mixture into a 2 quart baking dish that has been sprayed with non-stick spray.
  • Melt the remaining 2 tablespoons of butter in a small bowl in the microwave. Stir in the breadcrumbs and chili powder. Sprinkle mixture over the top of the mac-and-cheese.
  • Bake 30 minutes or until bubbly and golden brown.
  • Let rest 10-15 minutes before serving.

Nutrition

Calories: 472kcal | Carbohydrates: 42g | Protein: 25g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 872mg | Potassium: 334mg | Fiber: 2g | Sugar: 8g | Vitamin A: 902IU | Vitamin C: 2mg | Calcium: 611mg | Iron: 2mg

Nutritional values are approximate.

Firecracker Chicken

Hot, but not overpowering. Cholula hot sauce is often referred to as the Flavorful Fire, and this firecracker chicken recipe really proves it. It is the only hot sauce in our house besides a bottle of habanero sauce (over 600,000 Scoville units). The habanero sauce is used sparingly and is there to bring heat and only heat. Cholula, on the other hand, brings a little bite and fantastic spicy flavors.

Firecracker Chicken

The firecracker chicken comes out almost like sweet-and-sour chicken in texture. After the first bite you’ll know that it tastes nothing like sweet-and-sour chicken! The sauce is great. Don’t be afraid to spoon it all over the rice, the chicken, the plate. Everything.

Also try my copycat of Panda Express SweetFire chicken.

Firecracker Chicken

Hot, but not overpowering. Cholula hot sauce is often referred to as the Flavorful Fire, and this firecracker chicken recipe really proves it.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 862kcal

Ingredients

For the chicken

For the sauce (I ended up doubling the amounts shown. The sauce is outstanding. More is better.)

Instructions

  • Preheat oven to 325 F.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Put cornstarch, salt and pepper into a large resealable baggie. Seal and shake to combine.
  • Add chicken to the baggie and seal and shake to coat well.
  • Put beaten eggs into a small pie plate or bowl.
  • Heat some of the oil in a large skillet over high heat.
  • Working in batches, shake some of the excess corn starch off the chicken then place into the eggs. Rotate to coat, shake off the excess, and place into the hot skillet.
  • Cook chicken 1-2 minutes per side until golden. You are not trying to cook the chicken completely, just get a nice color and bite.
  • Remove chicken to the baking dish, spreading it out in one layer.
  • Continue until all of the chicken is browned, adding more oil if necessary.
  • Whisk together all of the sauce ingredients and pour over the chicken.
  • Bake for 45 minutes to an hour, stirring and flipping the chicken every 15 minutes, until the chicken is done.
  • Serve over warmed rice garnished with green onions.

Nutrition

Calories: 862kcal | Carbohydrates: 122g | Protein: 55g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 1722mg | Potassium: 1068mg | Fiber: 1g | Sugar: 54g | Vitamin A: 356IU | Vitamin C: 20mg | Calcium: 97mg | Iron: 2mg

Nutritional values are approximate.