Spicy Mac and Cheese

5 from 2 votes

Perfectly cooked noodles in a spicy, creamy cheese sauce, this is the perfect comfort food dinner for any night of the week. With two different kinds of cheese, fresh jalapenos, and gochujang paste, this mac and cheese is super flavorful and easy to prepare - and ready in under half an hour.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Canadian

Servings:

Calories: 572kcal

Author: Jacqueline Piper

Equipment

Large Non-stick frying pan

Ingredients

1 lb short pasta shapes I used casarecce
1 tablespoon cooking oil
½ large onion diced
2 large jalapenos diced*
2 cloves garlic minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
6 oz shredded spicy Monterrey Jack 1 1/2 cups
6 oz shredded Gouda cheese 1 1/2 cups
2 teaspoons Gochujang
1 teaspoon Dijon mustard
sriracha to top, optional

Instructions

Cook the pasta according to package instructions. I like my pasta al dente.
Meanwhile, start the cheese sauce. Heat a large skillet over medium heat and add the oil. Add the onion and jalapeno and saute until softened and browned, about 6-8 minutes. Add the garlic and cook for one minute.
Next, make the roux. Add the butter to the skillet and let it melt. Add the flour and whisk together the butter and flour for a minute or two to cook the flour. Make sure there is no raw flour left in the pan.
Add the Gochujang and mustard and whisk in.
Make the sauce. Next add the first cup of milk, very slowly while whisking. Be careful to whisk out any flour clumps and keep going until it's all smooth. This will ensure you have a smooth cheese sauce. Once the first cup of milk is incorporated you can add the second cup a little faster.
Add the cheese in two additions, whisking thoroughly.
Add the pasta and stir together. Serve hot with a healthy drizzle of hot sauce.

Video

Notes

* Remove the seeds from the jalapenos for less spice.

Grate your cheese from a block for the smoothest cheese sauce. Store-bought shredded cheese contains anti-caking agents and can cause the cheese to not melt as well and also contribute a grainy texture.

Prepare and measure everything before starting to cook. This makes putting the sauce together much easier.

Want a different cheese? Try a mix of sharp cheddar, white cheddar, pepper jack, Monterrey jack, gouda, or gruyere.

Want it baked? Toss it all in a casserole dish and top with panko breadcrumbs. Bake at 350°F (180°C) for 20 minutes or so, until the breadcrumbs are toasty and browned.

Nutrition