| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups elbow pasta, cooked until almost al dente
- 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
- 8 ounces Colby cheese, cubed
- 8 ounces Monterey pepper jack cheese, cubed
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons sour cream
- 1 large egg, beaten
- 1 cup heavy cream
- 1 cup half-and-half
- 1/4 cup finely grated onions
- 4 slices bread
- 1 tablespoon butter
- Special equipment: 2-quart baking dish
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
- In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
- Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 649 |
| Total Fat | 46 g |
| Saturated Fat | 27 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 155 mg |
| Sodium | 634 mg |
Reviews
Perfect and so simple. Thank you Sunny..
This is the best mac & cheese. The spice with the jalapeño cheese and the crunchy buttery croutons are the best. It’s an often requested dish.
My husband made this years ago and was able to find the recipe today. I’ll be making it later. The best Mac and cheese ever.
I haven’t made the mac and cheese yet, but am going crazy over the croutons. I put them on everything. Soups, salads any casserole they are becoming my signature item. I use sour dough bread and butter in my cast
iron skillet and they are crunchy and wonderful. I will make spicy mac and cheese one day soon!
iron skillet and they are crunchy and wonderful. I will make spicy mac and cheese one day soon!
This recipe is not the same as what I saw you make on “The Best Thing I ever made” but its pretty close and both are named Spicy Mac & Cheese…..I have to say I used the cheese listed in that recipe and not this one….Colby, Cheddar and Montery Jack (Pepper Jack and havarti or Gouda I’m in love…..I woke up this morning thinking about it and went to 2 stores in the pouring rain to make get everything and only made that for dinner and I’m so happy with it, I will be using this from now on………
I have written a review of this recipe before a number of years ago but I have to write one again. This mac and cheese just keeps winning new fans every time I make it. Most of the time I make it as written but depending on the crowd ( young kids) I tone down the spice but always a hit. Substituting various cheeses that I may have on hand works well especially when I want to go with Gruyere. in place of the cheddar or Colby. WOW!
Crowd pleaser for sure!!!!
I LOVE mac and cheese and have made a lot of different recipes. There is way too much cheese in this recipe. It was tasty but the ratio of cheese to pasta is ridiculous. I’ll stick to Ina and Martha’s recipes which are the gold standard for mac and cheese.
I am getting ready to make this recipe and was wondering if this could be made ahead of time? I am making 4 recipes of this for a large group?
This recipe sounded delicious and I loved Sunny’s video so I decided to try it. I have quite a few mac & cheese recipes that are good but this was better than good it was outstanding! My husband could not stop raving about it. Definitely will keep this recipe and will make again! Thank you, Sunny!