This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
An emblematic dish in the United States and England, mac and cheese is made with macaroni, a creamy béchamel sauce and melting cheeses (traditionally cheddar and emmental, here I've added Parmesan).
To make this recipe even tastier, I added a little paprika and a few chilli flakes to the béchamel sauce - you'll be telling me! In short, it's the perfect back-to-school comfort food: it's delicious, easy, tasty and a real morale bo oster!
💙 Why you'll love it
- They are incredibly comforting and vegetarian
- They have the essence of the authentic recipe, but are slightly spicy and therefore tastier (for a long time, I found most mac and cheese disappointing in comparison with this appealing visual).
- They can be kept for several days (batch cooking) and even frozen for later.
😍 Chef's tips
- To make a great béchamel sauce: after mixing the butter and flour, don't add all the milk at once. Put some of it in, let the béchamel thicken, put some more in and repeat the operation about 3 or 4 times.
- Grate the cheeses yourself, but try to avoid those already grated. There's a real difference in taste!
- Cook the pasta al dente, as it will then go into the oven.
- Finish cooking in the oven with the grill mode for a few minutes: it really makes a difference! Just stay well in front of the oven, as broiling goes very fast and you can quickly end up with a burnt-out dish...
💡 Frequently Asked Questions
In addition to cheddar and Swiss cheese, I chose to add my favorite cheese, Parmesan. You can replace it with whatever you like: burrata, goat cheese, mozzarella, etc…
But don't forget to grate your own blocks of cheese - they'll taste so much better!
Macaroni, coquillettes or even Pipe Rigate, used here.
You can store them for up to 3 or 4 days in an airtight tin in the fridge. To reheat, add a little milk to prevent them from drying out and cover with aluminum foil. Place in the oven at a moderate temperature (300°F/150°C approx.) for 10 to 15 minutes.
Yes, of course! Let them cool, place them in a freezer bag, write the date on them and put them in the freezer. You'll be able to keep them for up to 6 months.
🇺🇸 Other classic American recipes
If you make this spicy mac and cheese, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Best spicy Mac and Cheese (super creamy)
Ingredients
For the béchamel sauce
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1 ¾ cups milk
- ½ cup half and half
- 1 pinch nutmeg
- 2 teaspoons ground paprika
- 2 teaspoons garlic powder
- 2 teaspoons red pepper flakes
- Salt to taste
- Pepper to taste
For the macaroni dish
- 12 oz pasta macaroni, elbow macaroni, pipe rigate, etc...
- 2 ¼ cups cheddar cheese
- 1 ¼ cups Swiss cheese
- 1 cup Parmesan cheese
- chives as a topping
Instructions
- Start by grating the cheeses and set aside ⅓ cup of cheddar. In a large saucepan, melt the butter over medium heat. Add the flour all at once and whisk vigorously.
- Add a bit of milk, let it thicken, a bit more milk, and repeat the process 3 to 4 times. Gradually add the remaining cheddar, Parmesan, and Emmental while stirring, then the half and half until you achieve a not too thick texture. Meanwhile, start cooking the pasta in a pot of boiling water.
- Preheat the oven to 355°F/180°C with top and bottom heat. Add the nutmeg, salt, pepper, garlic powder, paprika, and red pepper flakes to the béchamel, and mix well.
- Drain the cooked pasta and place it in an oven-safe dish. Add the sauce, mix well, sprinkle the remaining cheddar on top, and bake for 10 minutes at 355°F/180°C. Set the oven to grill mode for 2 to 3 minutes, but keep a close eye on it!
- Slice the fresh chives and sprinkle them over the dish, then enjoy!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre