Tag: macaroni and cheese

Potluck Macaroni and Cheese

My wife declared this potluck macaroni and cheese our go-to dish for family get-togethers. I agree, it’s not just darned good but it makes a mighty big batch to boot. You can make it in a (big) crockpot or on the stovetop (in a pretty big pot). It’s creamy, cheesy and downright yummy. And I do mean mega creamy and mega cheesy, too. No one is gonna be screaming for more cheese.

The Mexican cheese adds a wonderfully different flavor but it doesn’t make the dish spicy. If you want to spice up your mac and cheese, substitute Mexican Velveeta. Don’t worry, it won’t be so hot that it’ll run grandma off. But you might want to warn her a bit.

Potluck Macaroni and Cheese

You can make hundreds more variations on this recipe for potluck macaroni and cheese. I like to add drained jarred pimentos. Or chopped roasted red bell peppers. Or roasted green chiles or jalapenos. The possibilities are endless. Oh, and don’t be afraid to use different kinds of cheeses.

This isn’t meant to be the diet version of mac and cheese, though. Don’t go using 2% milk and what-not. It’s mac-and-cheese. Not a salad.

Also try my mac and cheese soup.

Potluck Macaroni and Cheese
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5 from 2 votes

Potluck Macaroni and Cheese

You can make hundreds more variations on this recipe for potluck macaroni and cheese. I like to add drained jarred pimentos. Or chopped roasted red bell peppers. Or roasted green chiles or jalapenos.
Course Side Dish
Cuisine American
Keyword mac and cheese, macaroni and cheese
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Servings 16 servings
Calories 402kcal

Ingredients

  • 3 cups elbow macaroni
  • 16 ounces Velveeta cubed
  • 2 cups Mexican cheese blend shredded
  • 2 cups white cheddar cheese shredded, can substitute any shredded white cheese
  • 1 ¾ cups whole milk
  • 12 ounces evaporated milk
  • ¾ cup unsalted butter melted
  • 3 large eggs lightly beaten

Instructions

  • Cook macaroni according to package directions. Drain well. Transfer to a 5 quart or larger slow cooker that has been sprayed with non-stick spray.
  • Stir in the remaining ingredients.
  • Cook, covered, on low for 2-1/2 hours, stirring every 30 minutes.

Notes

You can also cook this on the stovetop. Instead of transferring to a slow cooker, just return the drained pasta to the pot in which you cooked it. Stir in the remaining ingredients. Cover and cook on low for 30 minutes or until the cheeses have melted and the mixture is heated thoroughly, stirring often.

Nutrition

Calories: 402kcal | Carbohydrates: 27g | Protein: 19g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 685mg | Potassium: 296mg | Fiber: 1g | Sugar: 7g | Vitamin A: 921IU | Vitamin C: 1mg | Calcium: 455mg | Iron: 1mg

Nutritional values are approximate.

Copycat KFC Macaroni and Cheese

Oh I’ve made fru-fru mac-and-cheese before. Heck, I’ve made the stuff out of the box before. But ya know, this copycat KFC macaroni and cheese puts them all to shame. It’s crazy easy to make, like most stove-top versions. And it’s soooo creamy. And yummy. You can make an absolutely huge batch of this in no time and feed a crowd. Or you can keep it for yourself. It’s your call.

Copycat KFC Macaroni and Cheese

Ok, the recipe for copycat KFC macaroni and cheese does not call for a light dusting of paprika before serving. That was my idea. You don’t have to do it. Or you can use cayenne for a little kick. I’m quite sure the original version from Kentucky Fried Chicken had neither paprika or cayenne!

Also try my copycat KFC bean salad.

Copycat KFC Macaroni and Cheese
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5 from 1 vote

Copycat KFC Macaroni and Cheese

Oh I’ve made fru-fru mac-and-cheese before. Heck, I’ve made the stuff out of the box before. But ya know, this copycat KFC macaroni and cheese puts them all to shame. 
Course Side
Cuisine American
Keyword copycat, Kentucky Fried Chicken, KFC, mac and cheese, macaroni and cheese
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Calories 446kcal

Ingredients

Instructions

  • Bring water to a boil over high heat in a medium saucepan.
  • Add pasta, stir, and cook 10-12 minutes until tender, stirring often.
  • Meanwhile, add remaining ingredients to a small saucepan over low heat. Stir until melted and smooth.
  • When the macaroni is cooked, pour into a strainer and rinse with cold water. Drain well then return it to the pasta pot. Turn off the heat.
  • Stir in the cheese sauce and serve.

Nutrition

Calories: 446kcal | Carbohydrates: 62g | Protein: 22g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 943mg | Potassium: 331mg | Fiber: 2g | Sugar: 6g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 394mg | Iron: 1mg

Nutritional values are approximate.

Macaroni and Cheese Pasta Salad

Maybe, like you, I at first made a face when I came across the idea for macaroni and cheese pasta salad. But then, I thought, hey, I love mac-and-cheese. I love pasta salad. What I thought could be a crazy idea might well be brilliant. And it was. Traditional pasta salad flavors with a bit of cheddar cheese. I often cube cheddar cheese into my pasta salads, so the idea of using boxed mac and cheese really isn’t that much of a stretch. And it’s sure easier.

Macaroni and Cheese Pasta Salad

You can easily double this recipe for a family get-together. And I honestly wouldn’t be afraid to add a minced jalapeno or two to this macaroni and cheese pasta salad for a little kick. I also like to substitute chipotle powder or smoked paprika for the black pepper for a little smokiness.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

If you want to make mac-and-cheese, but not out of the box, try my 20-minute version. Love pimento cheese? It’s great in pasta salad too!

Macaroni and Cheese Pasta Salad
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5 from 1 vote

Macaroni and Cheese Pasta Salad

Maybe, like you, I at first made a face when I came across the idea for macaroni and cheese pasta salad. But then, I thought, hey, I love mac-and-cheese. I love pasta salad.
Course Side
Cuisine American
Keyword macaroni and cheese, pasta salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 134kcal
Author Based on a recipe from Plain Chicken

Ingredients

Instructions

  • Bring 3 quarts of water to a boil. Add the pasta from the macaroni and cheese and cook per package instructions. Drain and rinse with cold water.
  • In a large bowl combine then cheese packages from the mac and cheese and all of the remaining ingredients.
  • Fold in the pasta.
  • Cover and refrigerate at least one hour before serving. If the salad gets too thick add a bit more mayonnaise and stir lightly.

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 231mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg

Nutritional values are approximate.

Pulled Pork Mac-and-Cheese

Whenever I fire up my smoker to make pulled pork I make sure to make plenty extra. Sure, I love a big ole heapin’ mound of pulled pork on a bun with some slaw and pickles, but pulled pork is also great in mac-and-cheese. It adds such a wonderful smokiness to the dish. I didn’t go overboard on the pork. You want enough so that you get a bit in each bite, but you don’t want to have so much that you think you’re eating a pulled pork casserole.

Pulled Pork Mac-and-Cheese

I think you could probably get away with making this same recipe for pulled pork mac-and-cheese using smoked brisket or chicken. Just make sure the meats are chopped small. And if you prefer more heat, don’t be afraid to add in some chopped seeded jalapenos or more hot sauce. Or jump up a level and use serrano or habanero peppers instead.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my roasted garlic and thyme mac-and-cheese.

Pulled Pork Mac-and-Cheese
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5 from 1 vote

Pulled Pork Mac-and-Cheese

Sure, I love a big ole heapin’ mound of pulled pork on a bun with some slaw and pickles, but pulled pork is also great in mac-and-cheese.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, pulled pork
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 708kcal
Author Based on a recipe from Louisiana Kitchen and Culture Magazine, March/April 2016

Ingredients

Instructions

  • Preheat your oven to 400F.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Cook the pasta until al dente, normally 6 minutes for dried pasta. Rinse with cold water and rain.
  • Melt the butter in large sauce pan over medium heat.
  • Combine the flour and salt and slowly whisk into the melted butter. Keep whisking until the butter begins to bubble.
  • While whisking, add the milk and cream. Bring to a simmer and reduce heat to low. Keep whisking for 10 minutes. The mixture should be nice and creamy thick.
  • Stir in the hot sauce.
  • Add the cheese and stir until melted.
  • Remove from heat and stir in the macaroni and pulled pork.
  • Transfer the mixture to the baking dish and spread out evenly.
  • Sprinkle with the crushed crackers and bake for 25 minutes or until hot and bubbly and the topping has turned golden.

Nutrition

Calories: 708kcal | Carbohydrates: 47g | Protein: 25g | Fat: 47g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 624mg | Potassium: 340mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1513IU | Vitamin C: 1mg | Calcium: 436mg | Iron: 2mg

Nutritional values are approximate.

Southwestern Macaroni-and-Cheese

Does macaroni-and-cheese with tomatoes and black beans in it make it healthier? I’m not sure. Probably not. I am sure that this Southwestern macaroni-and-cheese was fantastic. You take your pretty favorite standard recipe and add a few things. That’s it. It’s something totally different than the usual. Still creamy and still cheesy, just different.

Southwestern Macaroni-and-Cheese

I use Cholula hot sauce in recipes like this southwestern macaroni-and-cheese because I find it to be a great, fairly mellow, hot sauce. It’s not in-your-face hot and it has a great peppery flavor. It’s perfect on just about anything.

Also try my Civil War mac-and-cheese.

Southwestern Macaroni-and-Cheese
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4 from 1 vote

Southwestern Macaroni-and-Cheese

Does macaroni-and-cheese with tomatoes and black beans in it make it healthier? I’m not sure. Probably not. I am sure that this Southwestern macaroni-and-cheese was fantastic.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, southwestern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 7kcal
Author Mike

Ingredients

  • 6-8 prepared macaroni-and-cheese I doubled our great 20-minute mac-and-cheese recipe, prepared
  • 1 15 ounce black beans rinsed, drained
  • 1 large tomato seeded, chopped
  • hot sauce to taste (optional)
  • parsley chopped, for garnish

Instructions

  • Prepare the macaroni and cheese as directed. Keep warm.
  • Stir in the beans and tomato along with the Cajun seasoning or hot sauce, if using.
  • Garnish with fresh chopped parsley.

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

20-Minute Mac-and-Cheese

Yes, I used to make macaroni and cheese from a box. That was long ago. Now I usually make a totally different take on mac-and-cheese, like my favorite, fire eater chicken macaroni and cheese. But sometimes I just don’t have the time (or ingredients). That’s when this 20-minute mac-and-cheese version comes in real handy. Like the name says, it doesn’t take long to make and it comes out just as ooey and gooey as you’d expect (and want).

20-Minute Mac-and-Cheese

Add a couple pinches of cayenne if you want a little kick in your 20-minute mac-and-cheese. If you have any leftovers, just warm them up in a pot on the stovetop. I like to add a few splashes of milk and a little butter to help break up the pasta as it tends to stick together after spending a night in the fridge. It helps keep the mac nice and creamy good!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

For something totally different, try my macaroni-and-cheese salad. Yes, salad.

20-Minute Mac-and-Cheese
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4 from 1 vote

20-Minute Mac-and-Cheese

This 20-minute mac-and-cheese version comes in real handy. Like the name says, it doesn’t take long to make and it comes out just as ooey and gooey as you’d expect (and want).
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 520kcal
Author Based on a recipe from The Food Network

Ingredients

  • Kosher salt
  • 1 ½ cups elbow macaroni
  • 1 cup heavy cream half-and-half also works well
  • 1 ounce cream cheese at room temperature
  • ¼ teaspoon garlic salt
  • ½ cup extra sharp Cheddar cheese shredded
  • 2-4 slices American cheese

Instructions

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain.
  • Meanwhile, heat cream in a large skillet.
  • Add cream cheese and salt and stir until cheese is melted.
  • Add cheddar and American cheeses and stir until melted.
  • Add cooked pasta and stir to coat well.
  • Note: Add a pinch of cayenne for extra kick.
  • Note: If you want a little crunch, sprinkle the top of the mac with panko breadcrumbs and place under the broiler for a few minutes until golden brown. Make sure you use a skillet that can stand the heat, such as a cast iron skillet.

Nutrition

Calories: 520kcal | Carbohydrates: 42g | Protein: 14g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 457mg | Potassium: 199mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1211IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 1mg

Nutritional values are approximate.

Fire-Eater Chicken Mac-and-Cheese

I made a big ole batch of fire-eater chicken the other day. It has a really nice kick to it. Besides sandwiches and other great uses for the chicken, I made this insanely good fire-eater chicken mac-and-cheese. It’s based on a Buffalo chicken mac-and-cheese recipe, so you know that it’s great. And you don’t have to use fire-eater chicken, any roasted (or rotisserie) chicken will do, but I highly recommend the kicked-up flavor of the fire-eater version.

Fire-Eater Chicken Mac-and-Cheese

This fire-eater chicken mac-and-cheese is creamy, like it should be. And crunchy, thanks to the celery and panko breadcrumbs. And it has a kick to it. Just like I like.

Fire-Eater Chicken Mac-and-Cheese
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5 from 1 vote

Fire-Eater Chicken Mac-and-Cheese

I made this insanely good fire-eater chicken mac-and-cheese. It’s based on a Buffalo chicken mac-and-cheese recipe, so you know that it’s great. 
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, spicy
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 844kcal
Author Based on a recipe from The Food Network

Ingredients

  • 7 tablespoons unsalted butter divided
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion finely chopped
  • 2 stalks celery finely chopped
  • 3 cups fire-eater chicken shredded or chopped , or substitute rotisserie chicken
  • 2 cloves garlic minced
  • ¾ cup hot sauce or Buffalo wing sauce, divided
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 ½ cups half-and-half
  • 1 pound extra sharp cheddar cheese cut into 1-inch cubes
  • 8 ounces pepper jack cheese shredded (about 2 cups)
  • ⅔ cup sour cream
  • 1 cup panko breadcrumbs
  • ½ cup blue cheese crumbled
  • 2 tablespoons parsley chopped

Instructions

  • Preheat your oven to 350 F.
  • Salt a large pot of water and cook the macaroni until al denta, about 7 minutes. Drain well.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat and add the celery and onion. Cook until soft, 5 minutes.
  • Add the chicken and garlic and cook 2 more minutes.
  • Add 1/2 cup of the hot or wing sauce and stir. Simmer until the mixture thickens slightly.
  • In another small skillet or saucepan, melt 2 more tablespoons of the butter.
  • Whisk in the flour and mustard until smooth.
  • Slow pour in the half-and-half while whisking continuously.
  • Whisk in the remaining hot or wing sauce and simmer until the sauce starts to thicken.
  • Remove from heat and stir in the cheeses and sour cream until the cheese melts and the mixture is smooth.
  • Pour half of the macaroni into the baking dish and spread out evenly.
  • Top with the chicken mixture.
  • Add the remaining macaroni.
  • Pour the cheese mixture over the top and spread out evenly.
  • In a small saucepan, melt the remaining butter. Add the panko, blue cheese and parsley. Stir and pour evenly over the top of the macaroni mixture.
  • Bake 30-40 minutes or until bubbly hot.
  • Let rest 10-15 minutes before slicing and serving.

Nutrition

Calories: 844kcal | Carbohydrates: 56g | Protein: 35g | Fat: 54g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1324mg | Potassium: 430mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1666IU | Vitamin C: 20mg | Calcium: 802mg | Iron: 2mg

Nutritional values are approximate.

All-American Mac-and-Cheese

Who doesn’t love mac-and-cheese? I’ve certainly made lots of variations on the classic, from a Cholula mac, to pepperoni pizza mac, fondue mac, to roasted garlic and thyme mac. I decided to go a more traditional route. Loaded with cheese, my All-American Mac-and-Cheese is just flat-out cheesy. And it has a little twist at the end to boot.

All-American Mac-and-Cheese

You don’t have to sprinkle your All-American Mac-and-Cheese with cayenne pepper, though I do recommend it. Leave it off entirely or try a little dusting of paprika instead. I think it adds a nice (needed) contrast to the tons of (yummy) creamy cheesiness. Otherwise you end up with a big ole bowl of yellow orange.

If I end up with leftovers, I warm them up on the stovetop with a few splashes of milk (not the evaporated stuff, the stuff from the carton). And I might add a pat or two of butter. It helps the sauce get creamy again.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

All-American Mac-and-Cheese
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5 from 1 vote

All-American Mac-and-Cheese

Loaded with cheese, my All-American Mac-and-Cheese is just flat-out cheesy. And it has a little twist at the end to boot.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 563kcal
Author Mike

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and add the macaroni.
  • Continue boiling until the pasta is al dente. Drain, but reserve 1 cup of the pasta water.
  • Melt the butter in a medium saucepan over medium heat.
  • Whisk in the flour, mustard powder and cayenne. Continue whisking for 1 minute.
  • Whisk in the evaporated milk and continue stirring until thick, about 5 minutes.
  • Add the cheeses and stir until melted.
  • Add the pasta and stir. If the mixture is too thick add a bit of the reserved pasta water.
  • Heat through and season with salt and pepper.

Nutrition

Calories: 563kcal | Carbohydrates: 55g | Protein: 27g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 592mg | Potassium: 483mg | Fiber: 2g | Sugar: 12g | Vitamin A: 861IU | Vitamin C: 2mg | Calcium: 627mg | Iron: 1mg

Nutritional values are approximate.

Cheese Fondue Mac-and-Cheese

Fondue. Mac-and-cheese. Two things that were destined to go together. You just know it is creamy, gooey, and super cheesy. Cheese fondue mac-and-cheese is what that weird orange stuff in the box at the grocery store dreams about being. There’s nothing but good stuff here. Nothing but flavor and creaminess. This is one delicious side dish that you’ll find yourself making again and again. I did and do!

Cheese Fondue Mac-and-Cheese

The best part of cheese fondue mac-and-cheese is definitely the cheese. Don’t skimp on the cheeses you use. Add good quality cheese and you’ll really enjoy the end result.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

If you’re worried about the wine and serving this to children, I wouldn’t worry. The alcohol cooks off once the mixture comes to a boil. Now, whether or not you can get kids to eat this is another thing. It’s definitely not the ‘usual’.

Also try my pimento cheese fondue. No, it’s not mac-and-cheese but oh is it ever great fondue!

Cheese Fondue Mac-and-Cheese
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5 from 1 vote

Cheese Fondue Mac-and-Cheese

Fondue. Mac-and-cheese. Two things that were destined to go together. You just know it is creamy, gooey, and super cheesy.
Course Side
Cuisine American
Keyword cheesy, mac and cheese, macaroni and cheese
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 462kcal
Author Based on a recipe from Elle’s New England Kitchen

Ingredients

Instructions

  • Preheat your oven to 350 F.
  • Cook pasta per package instructions, removing from heat 1-2 minutes before being completely done. You want the pasta to be a little al dente.
  • Melt the butter in a large sauce pan.
  • Add the garlic, salt, and pepper.
  • Whisk in the flour and cook for 1 minute while continuing to whisk.
  • Remove from heat and milk and wine and stir.
  • Return to heat and bring back to a boil. Whisk for another minute while boiling.
  • Removing from heat and stir in the cheese until melted.
  • Add the pasta to the pan and toss until well coated.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Pour pasta mixture into dish, spreading out evenly.
  • Sprinkle top with Panko.
  • Bake 35-40 minutes or until the mixture is golden brown and is bubbly hot.

Nutrition

Calories: 462kcal | Carbohydrates: 57g | Protein: 20g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 954mg | Potassium: 301mg | Fiber: 2g | Sugar: 7g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg

Nutritional values are approximate.

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.

Also try my pepperoni pizza mac and cheese.

This recipe is based on a recipe from Insane Chicken.

Cholula Macaroni-and-Cheese
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4 from 2 votes

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
Keyword mac and cheese, macaroni and cheese, spicy
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 472kcal
Author Based on a recipe from Insane Chicken

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.