Spicy Mac And Cheese Food

SUPER SPICY MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
• Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
• Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.

SPICY MACARONI AND CHEESE

Steps:

• In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add salt and pepper, to taste.
• In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly.

LUNCH LADY DORIS'S SPICY MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni according to package instructions. If you are using fresh broccoli, blanch in hot salted water for 5 minutes, then drain. If you are using frozen broccoli, thaw and drain it. Add the broccoli to the macaroni. Set aside.
• Meanwhile, place the sun-dried tomatoes in a small bowl and add enough warm water to cover. Let stand until softened, about 10 minutes. Drain well, then chop into 1/4-inch pieces and set aside.
• Melt the butter in a medium saucepan set over medium heat. Add the green onions and cook until tender, about 2 minutes. Stir in the flour, cayenne, basil and salt. Add the milk and cook, stirring, until slightly thickened and bubbly. Add 3/4 cup of the Cheddar, then all of the Gruyere, and Gouda, a little at a time, stirring well after each addition, until the cheeses are melted. Stir in the macaroni-broccoli mixture and the softened sun-dried tomatoes. Transfer to a 9-by-13-inch casserole dish and sprinkle the top of the casserole with the remaining 3/4 cup Cheddar. Bake until the cheese is melted and the casserole is heated through, about 25 minutes.

SPICY MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
• In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
• Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

SPICY MACARONI & CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Coat a 2 quart casserole dish with nonstick cooking spray.
• Cook the macaroni according to package directions; drain and place in a large bowl.
• Add the remaining ingredents except for the corn chips; mix well then pour into a casserol dish and sprinkle with corn chips Bake for 30-35 minutes, or until hot and bubbly,and the top is golden.

SPICY TOMATO MACARONI AND CHEESE

Steps:

• Cook pasta according to package directions, draining well.
• Melt butter in a large skillet over medium heat; add onion and sauté 3 to 5 minutes or until tender.
• Add cheese and cook, stirring constantly, 5 minutes or until cheese melts.
• Stir in sour cream, blending well.
• Stir in Rotel tomatoes and pasta; cook and stir constantly, 5 minutes or until heated through.

SPICY MACARONI AND CHEESE BAKE

Steps:

• Grate cheese and set aside.
• Cook macaroni following directions on package and set aside.
• For the roux Melt butter, remove from heat.
• Mix flour, seasoned stock base and seasonings.
• Slowly add mixture to butter.
• Cook over low heat. stirring, until mixture is smooth and bubbly. Do not allow to brown.
• Remove from heat and slowly stir in milk.
• Bring to a boil, stirring, and cook until sauce thinkens.
• Add 2 cups of the cheese and stir unil melted.
• Place half the macaroni in a buttered 13 x 9 x 2 inch baking dish.
• Sprinkle with half of remaining cheese.
• Pour half of sauce over all.
• Top with layer of macaroni and the rest of the cheese.
• Pour remaining cheese sauce over all. Sprinkel with paprika.
• Bake in 350 oven 30 to 40 minutes.
• Serve hot from baking dish.

SPICY MAC & CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Melt butter in a medium saucepan over medium high heat. Add the flour and cook stirring for 1 minute.
• Whisk the milk in slowly, then stir in the chili powder, bring to a simmer and cook for 5 minutes until thick.
• Stir in the cheeses until completely melted. Then stir in the pasta, chorizo, and pickled jalapenos.
• Spread into an even layer in an 8"x10" baking dish. Top with crushed tortilla chips and bake until bubbling around the edges, about 20 minutes, until bubbling around the edges.
• Remove from oven and let sit for 5 minutes before serving.

SPICY MACARONI AND CHEESE

Steps:

• In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
• In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.

SPICY MAC-N-CHEESE

Steps:

• In a large skillet, cook the onion, garlic, jalapenos, coriander and cumin and butter until the onion is softened.
• Add in the flour and cook the mixture, stirring, for 3 minutes.
• Add the milk in a stream, whisking constantly, and bring the liquid to a boil.
• Add the tomatoes and stir.
• Simmer the mixture for 2 minutes and then add the cayenne and salt and pepper, to taste.
• In a stockpot of boiling, salted water, cook the macaroni for 6-7 minutes, or until it is barely al dente.
• Drain well and combine pasta, in a large bowl, with the tomato mixture.
• Stir in the Monterey Jack and Cheddar cheese and transfer the mixture to a buttered 9 x 13 baking dish.
• In a small bowl, stir together the bread crumbs and Parmesan. Sprinkle evenly over the macaroni mixture.
• Bake in a 375 degree oven for 20-25 minutes or until golden and bubbling.

SPICY MACARONI AND CHEESE

Steps:

• In a large bowl, toss together pasta with the cheese cubes and pour into a greased 2qt oven safe baking dish.
• In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half.
• Pour the mixture over the pasta and cover with shredded Cheddar.
• Bake uncovered at 350 degrees until top is just beginning to brown, about 35 minutes.
• Cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
• *Note: to make this even easier I just sprinkle dried breadcrumbs on top of the casserole and then spray it with pam and bake it for ten more minutes -- that trick right there will save you another 5-10 minutes ;).