Macaroni & cheese and spicy foods are two of my all-time favorite food loves. There is no better comfort food on the planet than mac & cheese, in my opinion. What makes it even better is that there are so many different ways to prepare it. It is versatile comfort food at its best! And spicy food, oh how I love my spicy food. It is one of the very first things that bonded my husband and I when we were dating. Together we would create a spicy dish in my kitchen and eat it, with a summertime margarita in hand, while sitting outside on my patio. Ahh, those were the days.
When I was asked to create a macaroni & cheese recipe for the Macaroni & Cheese Blog, I knew I wanted to incorporate a bit of spice into the recipe. I absolutely love how this recipe turned out. It can be as spicy as you want to make it, and it is deliciously creamy.
Cook 16 ounces of large elbow macaroni 3 minutes short of package directions. Rinse and set aside. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
In a large skillet, melt 4 tablespoons of butter over medium heat.
Whisk in 1/4 cup flour.
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
3 oz. cream cheese
1/3 cup sour cream
4-oz. can diced green chiles
1 jalapeno pepper, finely diced
Stir until thickened, 5-7 minutes.
Add 2 1/2 cups shredded provolone cheese. Stir until the cheese is melted.
Add the cooked macaroni to the skillet and stir until combined.
Pour the mixture into the prepared baking dish.
Top with 1 1/2 cups shredded Monterey Jack cheese.
Bake in the preheated oven for 25-30 minutes, or until cheese is lightly browned.
Heat 3 tablespoons of olive oil in a medium skillet over medium heat. Add 4 white bread slices (crusts removed and torn into small pieces) and toss until lightly toasted.
Sprinkle toasted bread pieces over the baked macaroni and cheese. Put back into oven and bake for an additional 10 minutes, or until the bread crumbs are golden brown.
I hope you enjoy this as much as I did!