Spicy Mac n Cheese
Creamy, extra-cheesy macaroni with a gentle chili kick—ideal for a bold, desi-style Thanksgiving table.
Equipment
Ingredients
Main
cavatapi
454 g
mozzarella
454 g
Colby Jack
454 g
medium cheddar
227 g
onion powder
1 tsp
garlic powder
1 tsp
smoked paprika
1 tsp
black pepper
0.5 tsp
chili powder
0.5 tsp
butter
42 g
heavy cream
355 ml
whole milk
355 ml
all-purpose flour
24 g
salt
2 tsp
water
3.8 L
Instructions
Boil the pasta
Bring a large pot of salted water to a boil and cook the cavatapi until al dente.
Make the roux
Melt butter in a large pan, whisk in flour, and cook until golden.
Build the cheese sauce
Gradually whisk in the cream and milk, then add the spices.
Melt the cheese
Add all cheeses a handful at a time, stirring until fully melted and smooth.
Combine pasta and sauce
Drain the pasta and fold it into the cheese sauce until evenly coated.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess.
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