Macaroni and cheese is one of life’s most indulgent pleasures! This stovetop spicy mac and cheese definitely delivers in that category. This creamy, spicy bowl of deliciousness isn’t your kids macaroni and cheese!
This spicy pasta dish is one of my favorites! The beauty of this spicy mac n cheese is that it comes together super easy! It can stand alone or it makes a great side dish for a sandwich, soup, chicken, or steak.
The Cheese Sauce
For a creamy cheese sauce, it’s best to use a melting cheese such as cheddar, monterey jack, fontina, gruyere, gouda, or havarti. To one or any combination of those cheeses, adding some cream cheese or some American cheese stabilizes the sauce and keeps it from breaking.
American cheese is typically a blend of cheddar and colby cheeses made for easy melting without breaking.
You will most likely need to go to the deli at your local grocery store for the cheese. The individually wrapped American cheese slices in the refrigerator section are not what we’re looking for.
In the deli, you can find either Boar’s Head white American cheese or Land O Lakes white American cheese.
Don’t forget the heavy cream! Using heavy cream in the sauce thickens it without a roux, which eliminates a step, making this recipe super easy.
The Pasta
For grown up macaroni and cheese, I like a thick, hearty pasta like ziti or cavatapi.
Pro Tip: Choose a pasta with ridges to hold on to all that creamy sauce.
How to make spicy mac and cheese
Cook your favorite pasta according to package directions.
Brush 3 poblano peppers with oil and broil them until they’re charred on all sides. Seal the peppers in a paper bag for 10 minutes, then peel off the outer skin. Remove the seeds and chop them into small pieces.
To a saucepan or double boiler, add 1 cup grated monteray jack cheese, 1 cup grated american cheese, 1 cup grated sharp cheddar cheese, 4 ounces cream cheese, the poblano peppers, 1 cup heavy cream, 1/4 cup puree of chipotle in adobo, 1 1/2 tsp garlic powder, and 1 tsp salt.
Pro Tip: Using a double boiler to melt the cheese will ensure that the cheese sauce won’t burn on the bottom of the pan. If you don’t have a double boiler, a bowl placed over a saucepan that is partially filled with water will work as a double boiler. For more information about double boilers The Spruce Eats has a really informative post.
Cook over low heat, stirring occasionally until the cheeses are melted and the sauce is warmed and thoroughly combined.
Pro Tip: Add 1 can of chipotle peppers in adobo sauce to a food processor and blend until smooth for a spicy puree.
Finally, toss the pasta into the cheese sauce.
I’ve never met a macaroni and cheese I didn’t like, but this spicy mac n cheese has to be one of my favorites!
If you like this recipe, you might also like:
Extra Creamy Stovetop Mac and Cheese
The Ultimate Restaurant Style Queso Blanco
Mushroom and Goat Cheese Pasta
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Spicy Mac and Cheese
Ingredients
- 8 ounces dried pasta
- 3 poblano peppers
- 1 tbsp oil
- 1 cup monteray jack cheese grated
- 1 cup American cheese grated or cubed
- 1 cup sharp cheddar cheese grated
- 4 ounces cream cheese
- 1 cup heavy cream
- 1/4 cup puree of chipotle in adobo
- 1 1/2 tsp garlic powder
- 1 tsp salt
Instructions
- Boil pasta according to package directions, drain, and set aside
- Brush poblano peppers with oil and broil until charred on all sides
- Seal the peppers in a paper bag for 10 minutes, peel off the outer skin, remove the seeds, chop into small pieces
- To a pan or double boiler, add the cheeses, poblano peppers, heavy cream, chipotle in adobo puree, garlic powder, and salt
- Cook over low heat until the cheeses have melted and the sauce is thoroughly combined
- Toss the pasta in the cheese sauce
