It’s no secret that I adore cheese, and, frankly, I also can’t turn my back to pasta. An even lesser secret is that I have an unadulterated, almost dangerous addiction to mac and cheese. I’m clearly not talking about any blue boxes, and I can’t stand a take-out or delivery version with flaccid noodles and watery trying-to-be-cheese sauce. My mac and cheese needs to be a sturdy version, with toothsome noodles and a thick sauce that envelops that pasta in the most decadent cheesy hug.

That said, sometimes mac and cheese needs a little… oomph. I adore a big bowl of tender noodles of any shape covered in a flavorful cheesy sauce any day of the week. But sometimes? I crave a little extra punch in my bowl of comforting noodles-meets-cheese.

This achieves just that. It’s all of the comfort food heartiness that mac and cheese provides, with a big punch of spice but also a huge value-add of fiber from the noodles. It’s the food equivalent of upping your game from watching boxing to UFC. Both are good. But one hits harder. 

Spicy Mac and Cheese

2016-03-15 22:15:33

Serves 12

A spicy version of the cheesy comfort food, with some fiber added in to make it a bit healthier

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Prep Time

12 min

Cook Time

30 min

Prep Time

12 min

Cook Time

30 min

277 calories

6 g

65 g

21 g

16 g

13 g

124 g

374 g

3 g

0 g

7 g

Nutrition Facts

Serving Size

124g

Servings

12

Amount Per Serving

Calories 277

Calories from Fat 186

% Daily Value *

Total Fat 21g

33%

Saturated Fat 13g

67%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 65mg

22%

Sodium 374mg

16%

Total Carbohydrates 6g

2%

Dietary Fiber 0g

1%

Sugars 3g

Protein 16g

Vitamin A

18%

Vitamin C

1%

Calcium

49%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 box Barilla high fiber medium shells
2. 3 tablespoons butter
3. 3 tablespoons flour
4. 3 cups skim milk
5. 2 cups pepper jack cheese
6. 4 cups extra sharp white cheddar
7. ½ tablespoon cayenne
8. ½ tablespoon crushed red pepper
9. Salt
10. Pepper

Instructions

1. Pre-heat oven to 400 degrees.
2. Boil salted water.
3. Add shells and allow to cook for about 7 minutes (just shy of al dente).
4. Create a roux by melting 3 tablespoons of butter, then whisking in 3 tablespoons of flour on low heat.
5. Mix in cayenne and crushed red pepper.
6. Add 3 cups of skim milk and let simmer for about 10 minutes.
7. Reduce heat to low for about 5 minutes to allow mixture to cool slightly in order to avoid breaking the sauce when adding cheese.
8. Slowly mix in both cheeses.
9. Add shells and mix together.
10. Add salt and pepper to taste.
11. Add more cayenne or crushed red pepper to increase spiciness, if desired.
12. Spray 13 x 9 pan with cooking spray.
13. Pour in cheese and shell mixture.
14. Shake crushed red pepper on top.
15. Bake for 30 minutes, covered.

Tips

1. This version adds just a bit of heat. For more, add more cayenne and crushed red pepper.
2. Ensure shells don't overcook and become mushy by boiling to slight under al dente.
3. Add some extra spice and texture by browning 1/4 cup bread crumbs in a tablespoon of olive oil or butter with some cayenne or crushed red pepper, then sprinkling over the dish before baking.
4. Want to add some veg? Sub out a half or full cup of the pasta and add in a cup or two of broccoli or cauliflower.
5. Replace the pasta altogether with vegetables by replacing the pasta with a bag of defrosted frozen cauliflower or broccoli. Ensure it's entirely defrosted and warmed to room temperature to prevent too much moisture from spoiling the cheese sauce.

beta

calories

277

fat

21g

protein

16g

carbs

6g

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Haste Makes Taste http://hastemakestaste.kitchen/