Creamy, cheesy, and piping hot, macaroni and cheese is a nostalgic classic for a reason—and when you need something hearty, this baked noodle casserole recipe should be your go-to.
BUT, it’s a little different – unique. It’s got the the cozy creaminess we all CRAVE from mac n’ cheese. BUT, it’s also got crunch and a sweet and spicy kick!
Crispy panko breadcrumbs add crunch to this rich and cheesy pasta casserole, WITH extra hot and spicy pickled peppers! It’s heavenly – REALLY!
HOT Pickled Pepper Mac N’ Cheese
HOT Pickled Pepper Mac N’ Cheese
3 Tbs. butter + more for greasing the pan
4 cups half-and-half
2 Tbs. all-purpose flour
sea salt and pepper
1 lb. pasta noodles (macaroni, shells, penne, etc. – MIX and MATCH!
12 oz. Gruyere cheese, roughly grated
12 oz. white cheddar cheese, grated
1 cup HOT and SPICY pickled peppers
1 cup panko bread crumbs
Preheat the oven to 400 degrees.
Grease a 9″x13″ baking dish with butter.
Whisk together the half-and-half, flour, salt and pepper. Stir in the pasta, cheese, and peppers.
Transfer to the greased baking dish and bake for about 30 minutes, until bubbling.
Meanwhile, melt the 3 Tbs. butter over low heat. Add the panko bread crumbs and stir until well combined.
Top the cheesy noodle casserole with the buttered breadcrumbs, distributing well.
Broil until browned, or slightly charred (your preference).
Cool slightly before serving. This is HOT and SPICY and PICKLED!
Have a big glass of milk on hand, as well as a great big glass of Pavette Pinot Noir.
