Spice Witch Chili Crisp Mac and Cheese (Edit recipe)

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Classic baked mac and cheese with a creamy cheddar and Monterey Jack sauce, a golden panko topping, and Spice Witch Chili Crisp stirred right in. Comfort food with a little heat and a lot of crunch, for a cozy night in or a crowd.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

16

Serves: 8

Ingredients

1 lb Elbow Macaroni Pasta
4 cups Sharp Cheddar Cheese, shredded
2 cups Monterey Jack Cheese, shredded
4 Tbsp Butter, Unsalted, for the sauce
4 Tbsp All Purpose Flour
4 cups Milk
1 cup Heavy Whipping Cream
1/2 cup Spice Witch Original Chili Crisp, plus more for drizzling
1 tsp Garlic Powder
1 tsp Onion Powder
1 pinch Salt, to taste
1 pinch Black Pepper, to taste
1/2 cup Panko Bread Crumbs, for the topping
1/4 cup Parmesan Cheese, grated, for the topping
2 Tbsp Butter, Unsalted, melted, for the topping
2 Tbsp Parsley, fresh, chopped, optional garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F. Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for about 2 minutes, until golden and bubbly.
Gradually whisk in the milk and heavy cream. Keep whisking until the sauce thickens and starts to simmer.
Reduce the heat to low. Add the cheddar and Monterey Jack and stir until completely melted and smooth. Stir in the garlic powder, onion powder, salt and pepper, then the Spice Witch Chili Crisp.
Add the cooked macaroni to the cheese sauce and stir until well coated.
In a small bowl, mix the panko, Parmesan and melted butter until the crumbs are evenly coated.
Pour the mac and cheese into a greased 9x13-inch baking dish and sprinkle the crumb mixture evenly over the top.
Bake 25 to 30 minutes, until the top is golden brown and the sauce is bubbly.
Let cool slightly, sprinkle with parsley if using, and drizzle with extra chili crisp before serving.

Notes

Top with extra Spice Witch Chili Crisp at the table for more crunch and heat.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1205
Fat:	79 g
Carbohydrates:	68 g
Protein:	64 g
Cholesterol:	263 g
Sodium:	1497 mg
Fiber:	3 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.