In my opinion, there are very few dishes that are not best when eaten with a lot of spice. In fact, if I don’t have a runny nose at the end of a meal, I have to admit to myself that it wasn’t quite as tasty as it could be. Normally I just add a few tablespoons of my good friend Sriracha to whatever I’m eating, but when it comes to mac and cheese, such a delicious dish deserves something a little more special.
Before getting to the recipe, here’s a quick commentary regarding my deep-seated obsession with mac and cheese. While I always enjoyed this creamy treat, it wasn’t until high school that I came to truly understand the magnificence of this dish. It was then that my best friend, Angela, taught me to appreciate the simplicity of a cheesy pasta that oh-so-conveniently resides in an unassuming blue box…And while I continue to love the contents of that blue cardboard box, I recently decided that as I attempt to act more like an adult, a cheese covered dinosaur is no longer an appropriate mascot for one of my favorite dishes. With that in mind, I began my search for a tasty homemade mac and cheese recipe. I tried quite a few baked mac and cheese dishes, but they were just too cumbersome when I compared them with cheesasaurous’s recipe. In fact, I had all but given up hope on finding a quick and easy mac and cheese until I came across this recipe. Just a few simple ingredients, and voila – a super creamy, yet easy to prepare mac and cheese. Now if only it was a little spicier…
What you need:
- 16 oz macaroni
- 2 tbs butter
- 12 oz evaporated milk
- 2 eggs, beaten
- 6 oz pepper jack cheese
- 6 oz cheddar cheese
- 1/2 cup diced fresh jalapenos (with or without seeds depending on desired spice)
- 2-3 tbs chopped red thai chilis
- 1 tsp mustard powder
- 1/2 tsp cayenne pepper
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- Sriracha (optional)
What you need to do:
- Boil water and cook the pasta until it’s just short of al dente.
- Drain the pasta, return it to the same pot and turn the stove to medium-low heat.
- Add the butter to the pot and stir until it is melted.
- In a separate bowl, mix the eggs, evaporated milk, spices and peppers.
- Pour the mixture over the pasta and stir until it starts to thicken (about 3 minutes).
- Turn off the heat, and then add the cheese a handful at a time. Be sure to stir the pasta until the cheese is melted before adding the next handful.
- Top with a little extra sriracha (I think it adds a nice sweet flavor…oh yeah, and some extra spice).