Fiery Mac N’ Cheese

Fiery Mac N’ Cheese

Some like it hot, and then some like it FIERY!

A creamy classic with an unexpected kick! Add half a diced jalapeño if you're feeling exceptionally crazy.

Heat Level
Hot and Heavy
Prep Time
15 min
Cook Time
40 min
Fiery Mac N’ Cheese Recipe
2 cups macaroni, regular or whole wheat
1 tsp. salt, divided
2 cups whole milk
¼ cup unsalted butter
¼ cup flour
6 oz. shredded Colby or Colby Jack cheese, about 1 ½ cups
4 oz. shredded extra sharp cheddar cheese, or about 1 cup
1 ½ tsp. Colman’s Dry Mustard Powder
4 oz. canned diced roasted green chilies, hot or mild
Preheat oven to 350°F.
Bring a large pot of slightly salted water to a boil. Cook the macaroni SUPER al dente. Drain the pasta. Rinse with cold water.
In a saucepan melt the good stuff (butter) over medium heat. Whisk in the flour until smooth. Cook, stirring often, for about a minute.
Whisk in the Colman’s Dry Mustard then add the milk to the flour mixture, a little at a time, whisking constantly to prevent lumps. Stir until the sauce bubbles and thickens. If you need more mustardliness flavor – now is the time to add more!
Combine the drained macaroni with the sauce, green chilies, the remaining 1/2 tsp. salt and all but 1/2 cup of cheese.
Pour into a buttered baking dish or casserole, top with remaining cheese, and bake for 20 minutes or until bubbly and brown in spots.
Let cool 10 minutes before serving. Dig in, diet starts tomorrow!

Ready for more HoT stuff?

Feelin down? Mix 1 tsp. Dry mustard,1 tsp. lemon, 1 tsp. salt, 1 tbsp. honey in a cup of hot water. Let it sit for 10 mins.