Best Spicy Mac And Cheese Casserole Recipes

SPICY MAC AND CHEESE CASSEROLE

Spicy Mac and Cheese Casserole image

Try our Spicy Mac and Cheese Casserole and breathe new life into a classic dish. Pickled Jalapeño peppers give our Spicy Mac and Cheese Casserole its heat.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings, about 1 cup each

Number Of Ingredients 7

Ingredients

3 Tbsp. flour
2 cups milk, divided
1 pkg. (8 oz.) KRAFT Shredded Jalapeño Cheese, divided
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Roasted Peppers & Onions Sausage
2 cups elbow macaroni, cooked
1/3 cup chopped drained pickled jalapeño slices
1/4 cup finely crushed tortilla chips

Steps:

Heat oven to 400ºF.
Whisk flour and 1/2 cup milk until blended. Bring remaining milk just to boil in large saucepan on medium heat, stirring frequently. Gradually whisk in flour mixture; cook 2 to 3 min. or until slightly thickened, stirring constantly. Remove from heat.
Add 1-1/2 cups cheese; stir until melted. Cut sausage lengthwise in half, then crosswise into 1/4-inch-thick slices. Add to cheese sauce along with the macaroni and jalapeños; mix lightly.
Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese and crushed chips.
Bake 12 to 15 min. or until macaroni mixture is heated through and top is lightly browned.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 700 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 6 g, Protein 20 g

SPICY CAULIFLOWER MAC AND CHEESE CASSEROLE

Spicy Cauliflower Mac and Cheese Casserole image

This low carb Spicy Cauliflower Mac and Cheese Casserole recipe is a mock macaroni and cheese recipe made with fresh steamed cauliflower instead of pasta.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1 head cauliflower
1 roasted poblano pepper (seeded and diced)
1 large roasted jalapeno pepper (seeded and diced)
1 medium roasted onion (chopped)
5 cloves garlic (roasted and chopped)
2 cups milk
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon paprika
2 1/2 cups shredded Monterey Jack Cheese or Sharp White Cheddar
1/2 cup grated Parmesan cheese

Steps:

Roast the vegetables. Place the hot roasted peppers into a container with a lid and allow to cool. Once cool remove skin from the peppers and chop. Chop the onion and garlic. Set the chopped vegetables aside while making the cheese sauce.
Melt the butter in a medium sauce pan on medium heat. Add the flour, salt, pepper and paprika to the melted butter and whisk for 1 minute. Slowly pour half the milk into the pot whisking continuously until all lumps are gone. Add the remaining milk and bring the sauce to a boil whisking the entire time.
Once the milk comes to a boil it will begin to thicken. Continue boiling on medium high heat for about 8 minutes whisking the entire time to prevent scalding. Remove the pot from the heat and stir 2 cups of the shredded Monterey Jack cheese (or Sharp White Cheddar) into the hot milk mixture. Once the cheese has melted set the pot aside.
Preheat oven to 375 F. degrees.
Mix the cauliflower and roasted chopped vegetables together in a large bowl. Pour the cheese sauce into the bowl and gently fold until combined.
Pour the cauliflower mixture into a baking dish. Sprinkle the remaining Monterrey Jack cheese over the top. Sprinkle the grated Parmesan cheese over the top.
Bake uncovered in the preheated oven for 30 minutes or until the cheese has melted and it is bubbling.
Remove from oven and serve immediately.