spicy mac and cheese
There are some crazy things happening with the colors in this photo that I can’t even begin to address:
But I needed it to show you a couple of things. Like…crackly, cheesy crust. Creamy interior flecked with bits of tomatoes and peppers.
Here’s another one:
Oh my. That’s not helping, is it?
What if I promise you that that big ol’ pot o’ goo transforms into a magical, creamy, spicy, ever-so-addictive-though-you-can’t-quite-put-into-words-why pot of deliciousness given a half hour in a hot oven? Trust me, it’s one of my favorite foods.
Pasta and cheese will rarely do you wrong.
the recipe
Spicy Mac and Cheese
- 4 cups hot cooked (about 2 cups uncooked) about 200 g uncooked elbow macaroni
- 1 tablespoon 14 g butter
- 1/2 cup 120 mL onion, finely minced
- 1/2 cup 120 mL green bell pepper, finely chopped
- 1 clove garlic, minced
- 2 tablespoons 15 g all purpose flour
- 1 (14.5-ounce) can 410 g diced tomatoes and green chiles, undrained
- 2 cups (8 ounces) 225 g shredded sharp cheddar, divided
- 1 cup 245 g cottage cheese
- 1 cup 240 mL milk
- 1/4 cup (1 ounce) 30 g parmesan cheese, grated
- 1 large 50 g egg, lightly beaten
- Bring water to a boil for macaroni and preheat oven to 350°F (175°C). Cook macaroni for about 8 minutes, then drain and set aside.
- Meanwhile...if you have a 2 quart pan that can go from stove to oven, put it over medium-high heat. If not, have a 2 quart baking dish sprayed with no-stick ready to go. Add butter to the pan, then onion, bell pepper, and garlic; cook about 5 minutes or until onion is softened, stirring frequently.
- Sprinkle in flour and cook 30 seconds, stirring constantly.
- Reduce heat to medium and add tomatoes/chiles. Cook for a few minutes until thickened, stirring often.
- Add cooked pasta, most of the cheddar, cottage cheese, milk, parmesan, and egg, stirring to combine thoroughly.
- Top with remaining cheddar (herbed breadcrumbs are a good alternative) and bake for about 30 minutes, until bubbly.
- Let sit at room temp for about 15 minutes before digging in.
each column is one step, working left to right — hover a cell for the full instruction
- 4 cups hot cooked (about 2 cups uncooked) about 200 g uncooked elbow macaroni
- 1 tablespoon 14 g butter
- 1/2 cup 120 mL onion, finely minced
- 1/2 cup 120 mL green bell pepper, finely chopped
- 1 clove garlic, minced
- 2 tablespoons 15 g all purpose flour
- 1 (14.5-ounce) can 410 g diced tomatoes and green chiles, undrained
- 2 cups (8 ounces) 225 g shredded sharp cheddar, divided
- 1 cup 245 g cottage cheese
- 1 cup 240 mL milk
- 1/4 cup (1 ounce) 30 g parmesan cheese, grated
- 1 large 50 g egg, lightly beaten
Bring water to a boil for macaroni and preheat oven to 350°F (175°C). Cook macaroni for about 8 minutes, then drain and set aside.
Meanwhile...if you have a 2 quart pan that can go from stove to oven, put it over medium-high heat. If not, have a 2 quart baking dish sprayed with no-stick ready to go. Add butter to the pan, then onion, bell pepper, and garlic; cook about 5 minutes or until onion is softened, stirring frequently.
Sprinkle in flour and cook 30 seconds, stirring constantly.
Reduce heat to medium and add tomatoes/chiles. Cook for a few minutes until thickened, stirring often.
Add cooked pasta, most of the cheddar, cottage cheese, milk, parmesan, and egg, stirring to combine thoroughly.
Top with remaining cheddar (herbed breadcrumbs are a good alternative) and bake for about 30 minutes, until bubbly.
Let sit at room temp for about 15 minutes before digging in.
— adapted from Chipotle Macaroni and Cheese via Cooking Light