Spicy Macaroni and Cheese
This is one of the best macaroni and cheese recipes that I have ever eaten. You definitely need to like spicy foods to eat this, but “Oh, so good”.
If you want to make this delicious casserole not so spicy, just substitute Monterey Jack cheese in place of the Pepper Jack cheese. You won’t be disappointed!!
- 2 cups elbow pasta, cooked until almost al dente
- 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
- 8 ounces Colby cheese, cubed
- 8 ounces Monterey Pepper Jack cheese, cubed
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
- 4 tablespoons sour cream
- 1 large egg, beaten
- 1 cup heavy cream
- 1 cup half-and-half
- 4 slices white bread
- 1 tablespoon butter
Preheat oven to 350 degrees.
In a large bowl, toss together the pasta with the cheese cubes and pour into a 2-quart baking dish.
In a large bowl, mix together the flour, salt, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half. 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.
Serves 6 to 8.
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