Spicy Mac + Cheese

I’ve been making this for almost 20 years. I recently went back and made it again, slowly and deliberately, and gave it a bit of an upgrade. It turned out to be the best batch I’ve ever made. I love this Spicy Mac + Cheese so much and it’s one of the dishes I’m known for. It goes perfectly with BBQ and for anyone who likes their food with a little kick!

INGREDIENTS

1 lb box of medium shell pasta
24 oz shredded extra sharp cheddar (I find it best to get a block and shred it yourself)
5 Tbsp butter
2 Tbsp flour
1 whole milk (more if needed, just add it slowly)
1/4 cup Frank's Red Hot Sauce (I kind of eyeball it and use a bit more)
1 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

  • When butter bubbles, add flour and stir until golden brown

  • add whole milk slowly until incorporated and smooth. If it’s too thick, add a little more (1/2 cup) slowly until it’s nice and smooth, then start to add the cheese.

  • Stir in cheddar a handful at a time until smooth and creamy (save a handful for topping)

  • 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 9x13 baking dish, top with the saved shredded cheddar, and place in oven for 20-25 minutes until the top shows some golden brown bubbles.

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