When it comes to quick and easy meals, you can rely on a comfort food classic like mac and cheese to satisfy all your cravings. And who better to provide inspiration for a scrumptious feast? The one and only Ree Drummond, naturally. With macaroni, jalapenos, hot sauce and a variety of cheeses, this spicy one-pot wonder from The Pioneer Woman is everything you need on a busy weeknight.
Super Spicy Mac and Cheese
Total Time: 30 minutes
Yield: 8 to 10 servings
1 lb macaroni
2 Tbsp salted butter
1 tsp crushed red pepper
2 jalapenos, seeded and finely diced
2 cloves garlic, minced
1 small onion, finely diced
2 cups whole milk, plus more if needed
8 oz queso blanco-style processed cheese, cubed
1 cup grated Monterey Jack
1 cup grated pepper jack
1 tsp freshly ground black pepper
1/2 tsp kosher salt
1/4 tsp seasoned salt
Hot sauce, as desired
1. Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
2. 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.
3. Reheating instructions: Preheat the oven to 350°F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.
Watch the how-to video here:
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