Spicy Mac 'n' Cheese

I used to live within walking distance of one of Detroit's famous BBQ restaurants, Slows BBQ.  They seriously have the best Mac 'n' Cheese.  I used to be able to just walk there and get a seat right away, but now I hear the wait is hours.  So, I did what any reasonable person would do.  I spent years perfecting this homemade version of their delicious cheesy mac and now I just make it at home.  I don't want to toot my own horn, but toot!  toot!  This recipe is pretty awesome.

 

INGREDIENTS

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1 lb box of Barilla medium shell pasta
24 oz shredded extra sharp cheddar (I find it best to get a block and shred it yourself)
3 Tbsp butter
1/2 cup heavy whipping cream
1/4 cup Frank's Red Hot Sauce (I kind of eyeball it and use a bit more)
2 Tbsp freshly ground cracked pepper

 

DIRECTIONS

  • Preheat oven to 400 degrees
  • Cook pasta according to box directions.
  • Drain and set aside.  
  • Using same pot, add butter and heavy whipping cream until melted.  
  • Stir in cheddar a handful at a time.
  • Add pepper and Frank's Red Hot sauce, stirring until blended and smooth
  • Add pasta and stir so everything is coated.
  • Put in oven safe bowl(s) and place in oven for 15-20 minute
Dinner, Lunch, Snack, Side DishesMarie Kellymacaroni and cheese, mac 'n' cheese, spicyComment