Creamy yet Spicy Macaroni and Cheese

This Mac and Cheese is oh so creamy, and little spicy too. However, if you want the creamy, without the spicy, you can simply omit the spicy ingredients. It’s that simple. Actually, this mac and cheese wasn’t intended to be spicy, but while at the supermarket I made eye contact with the Tomatoes and Chillies, then I altered the Pioneer Woman’s recipe, and voilà, this dish became spicy. Also, I served this mac and cheese as a side to Chicken with Mustard Cream Sauce (click for recipe). I mean, there is dry mustard in the mac and cheese, so it seemed appropriate!

What you’ll need, aka. INGREDIENTS:
4 cups Dry Macaroni
1 egg, beaten
1/4 cup Butter
1/4 cup All-purpose Flour
2 1/2 cups Whole Milk
2 teaspoons Dry Mustard
1 1/2 pounds grated Cheddar Cheese
1/2 teaspoon Salt
1/2 teaspoon Seasoned Salt
1 teaspoon Black Pepper
1 teaspoon Cayenne Pepper (Spicy Ingredient)
1 can Rotel Diced Tomatoes and Green Chilies (Spicy Ingredient)

What to do, aka. INSTRUCTIONS:
Cook the macaroni. I’m going to give you two options; (Option 1) Once you are done making the cheese sauce, and mixing it with the noodles, you can put the macaroni in a baking dish, cover it with cheese, and bake it in the oven. If you pick this option you want the macaroni to be a little less than done when you drain/strain it, because it will cook more in the oven. Preheat the oven to 350. Or (Option 2) You can eat the macaroni as soon as you mix it with the finished sauce. My husband and I both prefer Option 2, we think it’s creamer. If you pick the second option then cook the pasta till done. 16651254_712893180895_83388680_o

Prepare your ingredients; crack the egg in a small bowl and beat it, measure out the flour,  butter, and milk, grate the cheese, and open the can of tomatoes and chilies. 16709396_712893210835_1200583591_o

In a pot, or skillet with high sides (like I used), melt the butter and sprinkle in the flour. 16709245_712893230795_1752086876_o

And whisk the flour/butter mixture over medium heat, being careful not to burn. You are making a roux, which is be basis of some cream sauces and gravy. It should take about 5 minutes. 16709402_712893270715_1060762773_o

Pour in the milk… This is one reason that you need a pot or skillet with high sides. I’ll tell you the other reason soon… Oh the suspense! 16710255_712893280695_638305906_o

And immediately add the two teaspoons of  mustard and whisk until smooth. Cook for 5 minutes, or until the mixture becomes thick. Continue whisking constantly.16710244_712893290675_1296137820_o

Once the mixture has thickened reduce the heat to low, and use a 1/4 cup measure to dip out some of the sauce. 16651133_712893355545_1773372034_o

Slowly pour the sauce into the beaten egg and stir… Keep whisking until mixture is cooled. This awesome old trick that I learned from the Pioneer Woman, is called “tempering”. You introduce some of the hot mixture into the egg, because if you poured the egg straight into the hot pan the egg would just scramble. 16651279_712893370515_110729502_o

Now, dump the tempered egg into the pan, and whisk until smooth. 16667443_712893375505_394503550_o

Now, hold on to your hats, because this is the fun part! Toss in a big handful of cheese. 16651019_712893430395_351641017_o

Give your sauce creation a good mix, letting the newly introduced cheese melt, and give it a taste. I decided to add more cheese to mine. 16593580_712893435385_1457763752_o

Mix, and add your spices. Give it another taste test and adjust spices accordingly. This is getting really fun! 16709313_712893450355_1680878381_o

Give the spices a good mix, and add the tomatoes and chilies. (I poured the tomatoes and chilis in my hand over the sink and gave them a little squeeze, just so they wouldn’t be watery.) Toss them in and mix. 16651373_712893475305_639262487_o

Now, I’m going to tell you the other reason that you need a pot or skillet with high sides… I’m breaking the suspense… 16650670_712893485285_554798671_o

You are going to be adding the macaroni to the sauce and mixing it around. Look at it! It’s amazing, it’s blissful, it’s creamy goodness. 16710175_712894124005_1988386525_o

Transfer the macaroni to a baking dish. I have a Super Duper Important Note for you: This is the way my husband and I prefer it. It’s creamy, and spicy, and amazing. But, if you want to go one step further and bake it then keep reading. 16651547_712893969315_55752287_o

Top it off with more cheese… 16667679_712894143965_1208093243_o

…and pop it in the oven (at 350) for 20-25 minutes, until golden and bubbly on top. 16667706_712894153945_1309924795_o

I served it as a side to Chicken with Mustard Cream Sauce (click for recipe). I mean, there is dry mustard in the macaroni and cheese, so it seemed appropriate! Enjoy!16776423_713238099675_153602232_o

Cook Long and Prosper, the Uncustomary Housewife

Macaroni and Cheese Sauce RECIPE SOURCE: The Pioneer Woman: Recipes From an Accidental Country Girl

3 comments on “Creamy yet Spicy Macaroni and Cheese

  1. Pingback: Chicken with Mustard Cream Sauce – Uncustomary Housewife

  2. Pingback: Spicy Grilled Vegetable Panini – Uncustomary Housewife

  3. Pingback: Broccoli Soup Mac and Cheese Casserole – Uncustomary Housewife

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