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. 

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. 

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

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. 

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! 

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.

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

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. 

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

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

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. 

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

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. 

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…

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. 

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. 

Top it off with more cheese…

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

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!

Cook Long and Prosper, the Uncustomary Housewife

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