Print

Pioneer Woman Spicy Mac and Cheese

Pioneer Woman Spicy Mac and Cheese - recipe card
Print Recipe

This creamy, indulgent mac and cheese brings heat and depth with a blend of sharp cheddar, Monterey Jack, and a hint of cayenne and smoked paprika. The velvety sauce coats every elbow, while a buttery panko top adds crunchy contrast, making it a bold and comforting main course.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni
  • 2 tbsp unsalted butter, plus 1 tbsp for topping
  • 2 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp dry mustard powder
  • 8 oz sharp cheddar cheese, shredded (about 2 cups), divided
  • 4 oz Monterey Jack cheese, shredded (about 1 cup)
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 375°F / 190°C. Bring a large pot of salted water to a rapid boil over high heat. Add the elbow macaroni and cook according to package directions until 1 minute shy of al dente (about 6-7 minutes). The pasta will finish cooking in the oven, so you want it slightly firm to avoid mushiness. Drain well and set aside.
  2. While the pasta cooks, melt 2 tablespoons of butter in a medium saucepan over medium heat until it foams and then the foam subsides, about 1 minute. This indicated the butter is hot enough to make a roux without burning. Add the flour and whisk continuously for 1-2 minutes until the mixture turns a light golden color and smells nutty. This roux will thicken the sauce and prevent a gritty texture.
  3. Slowly pour the warmed milk into the roux while whisking constantly to prevent lumps. Continue whisking over medium heat until the mixture comes to a gentle simmer, about 3-4 minutes. You’ll see the sauce thicken and coat the back of a spoon. Reduce heat to low and simmer for 2 minutes, stirring often, to ensure the flour is cooked out.
  4. Add the kosher salt, black pepper, smoked paprika, cayenne pepper, and dry mustard powder to the sauce. Whisk until fully incorporated. The mustard powder adds a subtle tang that enhances the cheesy flavor, while the smoked paprika and cayenne give the dish its spicy, smoky kick.
  5. Remove the saucepan from heat. Gradually add 1 1/2 cups of the shredded cheddar and all of the Monterey Jack cheese, a handful at a time, stirring with a wooden spoon until each addition is completely melted before adding more. This gradual melting prevents the sauce from breaking and creates a silky, smooth texture. Reserve the remaining 1/2 cup of cheddar for the topping.
  6. Add the drained macaroni to the cheese sauce and stir gently until every piece is well coated. The sauce will be slightly loose at this stage, but the pasta will absorb some as it bakes. Taste and adjust seasoning with more salt, pepper, or cayenne if desired, but remember the topping will add some salt.
  7. In a small bowl, combine the panko breadcrumbs with the olive oil and the remaining 1 tablespoon of butter (melted). Toss with a fork until the crumbs are evenly coated. This mixture will create a golden, crispy topping. Optionally, add a pinch of cayenne or paprika to the crumbs for extra color and heat.
  8. Transfer the macaroni and cheese to a greased 2-quart baking dish (or 4 individual ramekins). Smooth the top with a spatula. Sprinkle the reserved 1/2 cup of shredded cheddar over the surface, then layer the panko mixture evenly on top. The cheese underneath the crumbs will melt and become bubbly, while the crumbs turn crisp.
  9. Bake in the preheated oven for 15-18 minutes, until the sauce is bubbling around the edges and the topping is deep golden brown. To ensure even browning, rotate the dish halfway through. If the top is browning too quickly, tent loosely with foil. Remove from oven and let rest for 5 minutes before serving. The rest allows the sauce to set slightly for easier serving and prevents burns.
  10. For an alternative stovetop-only version, skip the baking step: after stirring in the cheese and pasta, keep over low heat, covered, for 5 minutes until the cheese is fully melted and creamy. Then top with the panko mixture and broil for 1-2 minutes until golden, watching carefully, or simply serve with a sprinkle of extra cheddar.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place the fully baked mac and cheese in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat individual portions in the microwave at 70% power for 1-2 minutes, or in a 350°F / 175°C oven for 10-15 minutes until warmed through. To restore a crispy topping, broil for 1-2 minutes after reheating. For extra heat, add a finely diced jalapeño or a dash of hot sauce to the sauce in step 5.

Nutrition

Keywords: spicy mac and cheese, macaroni and cheese, creamy pasta, cheddar, Monterey Jack, cayenne, smoked paprika, comfort food, weeknight dinner, baked mac and cheese

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-spicy-mac-and-cheese-recipe/