We like spicy flavors, so Randy developed this macaroni and cheese recipe to satisfy our taste buds. It’s rich and creamy and oh so spicy! If you love rich and creamy but desire less of a hot kick, just follow the Additions/Options notes below. Have fun with this recipe and adjust it until it’s just right for you!
- Preparation Time: 45 minutes to 1 hour
- Yield: 12-15 servings
- Snacks to Banquets:
- This is a wonderful dish to take to a potluck. Just make sure people know if it’s the spicy version!
- Add a protein such as chicken or ham to turn this side into an entreé.
- Left overs can be enjoyed for lunch or frozen to enjoy within 3 months (see next idea).
- Use 4-5 glass or aluminum pans to make smaller servings to freeze and use later. Cool the casserole completely before freezing. Add a splash of milk and a little bit of shredded cheese when you reheat it to restore creaminess.
- Preparation and Serving Tips:
- Preparing all of your ingredients ahead of time is crucial. You want to be ready to add them to the butter as soon as it is melted.
- If you can find Wondra, we highly recommend it not only for this recipe, but for any recipe that flour is used to thicken or make a sauce such as biscuits and gravy.
- You will need:
- a large pot for cooking the macaroni. We use a soup pot, but a Dutch oven would work. A colander for draining the macaroni is helpful.
- a large saucepan or Dutch oven for making the cheese mixture.
- a small saucepan to warm the evaporated milk.
- a large bowl for combining the prepared sauce with the macaroni if the pans/pots aren’t big enough.
- a 9″x13″ casserole dish or a few smaller pans if you wish to save some for freezing as described above.
- Ingredients:
- 8 ounces Sharp cheddar cheese, grated, divided
- 8 ounces pepper jack cheese, grated
- ½ cup minced onion
- 4 cloves minced garlic
- 1/3 cup cooked bacon, diced
- 1-3 Chipotle peppers in adobo sauce, diced
- 1 box (16-ounce) elbow macaroni noodles, cooked
- ½ cup unsalted butter
- 1 can (12 ounce) evaporated milk
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon Liquid Smoke
- 1 tub (7.5 ounce) spicy jalapeño cream cheese spread
- 1 jar (22 ounce) Ragú Double Cheddar Sauce
- 2 Tablespoons Wondra Quick Mixing Flour
- Salt and pepper to taste
- 3-4 Tablespoons breadcrumbs, or to taste
- Directions:
- Prepare the grated cheeses, onion, garlic, bacon and chipotle peppers and set them aside before cooking the macaroni. Have all the other ingredients ready to go as well.
- In the large pot, cook the macaroni according to the package directions until it is tender, but still firm, about 7 minutes. Drain well.
- Preheat the oven to 350°. Spray the casserole dish with cooking spray.
- Melt the butter in the large saucepan or Dutch oven. Add the onion, garlic, bacon and peppers and sauté until the onion is translucent, about 5 minutes.
- Meanwhile heat the evaporated milk in the small saucepan, but do not let it boil.
- Whisk the Wondra into the butter mixture a little at a time, about 3 minutes, until smooth.
- Whisk in the hot milk, Worcestershire sauce and Liquid Smoke. Simmer, while whisking, until thickened.
- Stir in the cream cheese spread, Ragú Double Cheddar Sauce, 5 ounces sharp Cheddar cheese and all Pepper Jack cheese. Add your salt and pepper to taste.
- In the large bowl (or in the large saucepan Dutch oven if there’s enough room) mix the macaroni and prepared sauce until well blended.
- Pour the macaroni mixture into the 9”X13” casserole dish.
- Sprinkle breadcrumbs and 3 ounces shredded cheddar cheese on the top.
- Cover with aluminum foil and bake for about 20 minutes.
- Remove the aluminum foil and bake for an additional 25 minutes or until the casserole reaches 165°.