Spicy Mac and Cheese with Pepper Jack and Breadcrumb Topping
Ingredients
Spicy Mac and Cheese with Pepper Jack and Breadcrumb Topping
- 12 tbsp Butter (for sauce)
- 10 tbsp Flour (to thicken sauce)
- 6 cup Whole Milk
- 28 oz Sharp white cheddar cheese (grated, for sauce)
- 16 oz Pepper jack cheese (grated, for sauce)
- 1 tsp Garlic Powder
- 2 tsp Chili Powder
- 2 tsp Cayenne Pepper
- 6 tsp Salt (to taste)
- 2 tsp Black Pepper (freshly ground)
- 32 oz Macaroni pasta (cooked al dente)
- 4 oz Additional sharp white cheddar cheese (grated, for topping)
- 4 oz Additional pepper jack cheese (grated, for topping)
- 2 cup Panko breadcrumbs (for crispy topping)
- 2 tsp Paprika (for topping color)
Instructions
- Gather Ingredients and Prepare Equipment — Preheat oven to 350°F (175°C). Grease a baking dish and set aside. Gather all ingredients and utensils, including a medium saucepan, whisk, and a large mixing bowl.
- Make the Sauce — In the saucepan over medium heat, melt the butter. Add flour, whisking until smooth, and cook for about 2 minutes until the mixture bubbles. This removes the raw flour taste.
- Add Milk — Gradually whisk in the milk, ensuring a smooth consistency. Continue whisking until the sauce thickens, about 10 minutes.
- Incorporate Cheese and Spices — Remove from heat and add grated cheddar, pepper jack, garlic powder, chili powder, cayenne, salt, and black pepper. Stir until the cheeses are fully melted and the sauce is smooth.
- Cook Pasta — Meanwhile, boil macaroni in salted water until just al dente. Drain well, as it will cook further in the oven.
- Combine Pasta and Sauce — In a large bowl, combine the drained pasta with the cheese sauce, stirring to coat evenly.
- Assemble the Dish — Transfer the mac and cheese mixture into the greased baking dish. Sprinkle additional cheddar and pepper jack cheeses on top, followed by the panko breadcrumbs. Dust with paprika for added color.
- Bake — Bake for 20 minutes or until the top is golden brown and bubbly. Allow it to cool slightly before serving.