Spicy Cheesy Mac and Cheese
Mac and cheese is already a staple at our house. This version is just a bit more grown up. Spicy Cheesy Mac and Cheese uses our Pizza Infused Olive Oil in place of butter to build the sauce which does two things: keeps it lump-free and adds a pleasant kick of heat from cayenne, along with the herby, garlicky flavors of basil, oregano, and garlic. The result is a creamy, cheesy sauce with a little something extra you'll love. It's the perfect side or a cookout or weeknight dinner.
Spicy Cheesy Mac and Cheese
AllSpice Culinarium
American
Side Dishes
A creamy, two-cheese sauce built on our Pizza Infused Olive Oil gets tossed with your pasta of choice for a mac and cheese that's a step above the usual. The olive oil adds complexity and a kick of heat that makes this one worth making on repeat.
Ingredients
- 1 lb. Dried Pasta (Penne or Elbow work well)
- ¼ C. All-Purpose Flour
- ¼ C. Pizza Infused Olive Oil
- ¼ tsp. Cracked Black Pepper
- ½ tsp. Yellow Ground Mustard
- 1 tsp. Sea Salt, Fine
- 1 C. Milk
- 1 C. Chicken Stock
- 1 ½ C. Grated Cheddar Cheese
- 1 ½ C. Grated Mozzarella
Directions
Bring a pot of salted water to a boil. Cook pasta according to package directions to just al dente. Drain and set aside.
Whisk olive oil and flour together in a deep saucepan, then place over medium heat. Cook for 2 minutes then add in pepper, mustard, and sea salt, stirring to combine. Slowly pour in milk and chicken stock, whisking sauce until smooth and blended.
Add half the cheese and begin stirring until melted and smooth, then stir all the remaining cheese, except ¼ cup. Add the cooked pasta to the cheese sauce, stirring to coat the pasta completely. Sprinkle the remaining cheese on top just before serving.
Store any leftovers in an airtight container in the fridge for up to three days.