Best Spicy Mac And Cheese With Pancetta Recipes

SPICY MACARONI AND CHEESE

Steps:

• In a large bowl, toss together pasta with the cheese cubes and pour into a greased 2qt oven safe baking dish.
• In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half.
• Pour the mixture over the pasta and cover with shredded Cheddar.
• Bake uncovered at 350 degrees until top is just beginning to brown, about 35 minutes.
• Cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
• *Note: to make this even easier I just sprinkle dried breadcrumbs on top of the casserole and then spray it with pam and bake it for ten more minutes -- that trick right there will save you another 5-10 minutes ;).

SPICY CHICKEN AND BACON MAC

Steps:

• Cook pasta according to package directions for al dente; drain. Preheat broiler. , In a 10-inch cast-iron or other ovenproof skillet, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted. Add pasta, chicken, bacon and jalapeno; cook and stir until heated through. Sprinkle chips over top., Broil 3-4 inches from heat until chips are browned, about 30 seconds.

MAC 'N' CHEESE WITH ROASTED JALAPEñOS AND PANCETTA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta and cook until slightly less than al dente. Drain the pasta and return it to the pot.
• Meanwhile, heat the milk and half-and-half in a small saucepan until it almost simmers. Keep warm.
• Place the pancetta in a medium skillet over medium heat and cook, stirring frequently, until crispy, 5 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the fat in the skillet.
• Keep about 2 tablespoons of the pancetta fat in the skillet (pour off any extra) and return the skillet to medium heat. Add the flour and whisk to combine. Cook, whisking frequently, 2 minutes. Gradually whisk in the warm milk mixture. Continue cooking, whisking frequently and lowering the heat if necessary so it doesn't scorch on the bottom, until the sauce is simmering and thickened, 5 to 10 minutes.
• Remove the skillet from the heat and stir in the Cheddar, fontina and pecorino. Fold in the cream cheese and continue stirring until the cheeses melt. Taste and season with salt and pepper as needed. Stir in the roasted jalapeños.
• Stir the cheese sauce into the pot with the drained pasta. Transfer to a 2-quart baking dish or individual ovenproof serving dishes (such as ramekins, French onion soup bowls or mini pie pans). Sprinkle with the pancetta and bake until browned on top and bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

SPICY MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
• In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
• Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

SUPER SPICY MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
• Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
• Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.