Spicy Mac and Cheese
This spicy mac and cheese is what comfort food dreams are made of. Creamy cheese sauce, crispy bacon, a touch of heat from jalapeños and cayenne, and a crunchy pork rind topping come together to make a baked pasta dish you’ll want to put on repeat. Whether you serve it as a side dish or make it the main event, this one is guaranteed to be a crowd favorite.
Spicy Mac and Cheese
If you love elevated twists on classic comfort food, this recipe is for you. cauliflower mac and cheese, or Cracker Barrel Mac and Cheese for something just as rich but a little less spicy. If you’re on a roll with comfort meals, bacon wrapped chicken thighs pairs perfectly with a side of this spicy mac and cheese too.
This dish comes together easily in a Dutch oven and finishes in the oven with a golden brown topping. The bacon adds a smoky crunch while the cheese sauce brings all the creamy, spicy flavor you could ask for. It’s hearty, bold, and just the right kind of cheesy.
What You Will Love About This Recipe
Flavor-packed: Between the bacon, jalapeños, cayenne, and hot sauce, this mac and cheese brings serious depth.
Comfort food with a kick: It has all the cozy elements of classic mac, with a spicy twist.
Perfect for gatherings: This recipe makes a generous batch that’s ideal for parties, holidays, or potlucks.
Customizable: Adjust the heat, use different cheeses, or swap out the topping to make it your own.
What do I need to get started?
- Bacon. This adds a wonderful saltiness to the creaminess and the heat.
- Salted butter. I use high-quality butter in all my cooking, like Kerrygold.
- Pickled jalapenos.
- All-purpose flour.
- Chicken stock.
- Hot sauce. Your favorite brand will work just fine!
- Onion powder and garlic powder.
- Salt and pepper.
- Cayenne pepper. The small amount used here goes a long way toward adding heat.
- Cheeses – cheddar cheese and pepper jack cheese.
- Cavatappi pasta. This is my favorite mac and cheese pasta, but you can feel free to use elbow macaroni or your favorite pasta.
- Bread crumbs, for topping. I used these amazing pork rind bread crumbs, but you can use normal bread crumbs.
How to make Spicy Mac and Cheese
Since this is baked mac and cheese, you want to start by preheating the oven. Get a pot of salted water boiling and boil your pasta until it is perfectly al dente.
In a dutch oven or large pot, cook the bacon until the fat is rendered and the bacon is nice and crispy. Once cooked, remove the bacon with a slotted spoon and reserve the bacon fat in the pan. Add the butter. Once the butter is melted, add the jalapenos and cook for 3 minutes over medium heat.
Low the heat to medium-low and whisk in the flour until it’s formed a thick paste. This will create a roux and thicken our cheese sauce. Add the chicken stock and cook for another 5 minutes.
Add in the heavy cream, hot sauce, onion powder, garlic powder, salt, black pepper, and cayenne pepper. Continue to cook over medium-low heat, stirring all the time. Add the cheeses and cook until they melt and the sauce is thickened and fully combined.
Turn off the heat and fold in the cooked pasta and the bacon. Transfer to a baking dish and top with the bread crumbs. Bake for 30 minutes, or until the cheese sauce is bubbling and the bread crumbs have browned.
Tips & Tricks
- Shred your own cheese: Pre-shredded cheese has anti-caking agents that can affect the creaminess of your sauce.
- Use cavatappi: Its shape holds onto the cheese sauce really well, but any short pasta like elbow or rotini will work.
- Watch the heat: If you’re sensitive to spice, reduce or skip the cayenne and go lighter on the jalapeños.
- Bread crumb topping: Pork rind crumbs add a fun low carb crunch, but regular panko or crushed Ritz work great too.
- Make it ahead: Assemble everything, cover, and refrigerate. Add breadcrumbs and bake when ready to serve.
FAQs
Spicy Mac And Cheese
A Spicy Mac and Cheese recipe is the ultimate twist on great comfort food, using all the best parts of creamy macaroni and cheese and adding a bit of heat.
Ingredients
- 5 strips bacon, cut into pieces
- 3 Tbsp salted butter
- ¼ cup pickled jalapenos, chopped
- 5 Tbsp all purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 1 Tbsp hot sauce
- 1 tsp onion powder
- 2 tsp granulated garlic
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp cayenne pepper
- 8oz cheddar cheese, shredded
- 8oz pepper jack cheese, shredded
- 16oz cavatappi pasta, cooked according to instructions on the box
- 1 cup pork rind bread crumbs, or regular bread crumbs
Instructions
- Preheat the oven to 375℉.
- In a dutch oven, cook the cut bacon over medium high heat until the fat has rendered out and is crispy. Once cooked, remove the bacon using a slotted spoon and reserve the bacon fat in the pan. Add salted butter and melt, add the chopped jalapenos and cook for 3 minutes over medium heat.
- Lower the heat to medium low and whisk in the flour, cook for 3 minutes. Whisk in the chicken stock and cook until thickened, about 5 minutes. Whisk in the heavy cream, hot sauce, onion powder, granulated garlic, salt, pepper, and cayenne pepper. Continue to heat over medium low heat until simmering, stirring constantly. Stir in the cheddar cheese and pepperjack cheese, continue to stir until fully incorporated.
- Turn off the heat and stir in the cooked cavatappi pasta and cooked bacon and transfer to a prepared baking dish. Sprinkle the pork rind breadcrumbs on top and bake for 30 minutes or until the cheese sauce is bubbling and the breadcrumbs have browned. Let cool for 5 minutes before serving.
Notes
To tone down the heat, omit the cayenne pepper, or to make it not spicy at all, omit the cayenne pepper, jalapenos, hot sauce and replace the pepperjack cheese with more cheddar.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 578Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 111mgSodium: 939mgCarbohydrates: 32gFiber: 2gSugar: 3gProtein: 26g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
