Happy July 7th-or National Macaroni Day!
The Macaroni noodle has been around for centuries. Macaroni is a variety of dry pasta traditionally shaped into narrow tubes, produced in various shapes and sizes. Originating in Italy and made with durum wheat, macaroni is commonly cut in short lengths, and is enjoyed around the world.
This spicy Macaroni and cheese recipe is the perfect mix of gooey and spicy. It has a great kick with the combination of spices, and is filling enough that you can forget the side dishes for tonight.
The recipe starts off with a typical roux, which is French for butter and flour whisked together. The purpose is to thicken up the cheese sauce.
Afterwards, add the milk and simmer on a stove top until the milk is bubbly and thick. Cook pasta until al-dente so it still has a nice bite to it, which is around 7-8 minutes. Stir in cheese, diced jalapenos, cayenne pepper, and Tabasco and pour over noodles. Add parsley for a garnish, then cool.
Once complete, do a quick taste test. If the sauce is not quite spicy enough for your liking, add the seeds of the jalapeno for a blast of flavor.
- 2 cups macaroni, uncooked
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 2 cups milk
- ½ cup pepper jack cheese, shredded
- ¾ cup cherry tomatoes, quartered
- 1 teaspoon jalapeno, minced
- 1 teaspoon Tabasco
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- fresh parsley chopped for garnish