Habanero Mac and Cheese with Habanero Infused Olive Oil

Creamy elbow pasta, sharp cheddar, silky cream cheese, and a golden breadcrumb topping make this mac and cheese rich, cozy, and just spicy enough to keep every bite interesting. The Habanero Pepper Infused Olive Oil brings fiery pepper heat, bright chile character, and a smooth olive oil finish that cuts through the richness and wakes up the whole dish. It’s a natural fit for game day, weeknight dinner, or any table that needs a crowd-pleasing bowl of comfort with a little edge.

Garden Infuzions

Habanero Mac and Cheese with Habanero Infused Olive Oil

Creamy, cheesy mac and cheese gets a lively kick from Habanero Pepper Infused Olive Oil, bringing bold heat and rich comfort together in every forkful.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course, Side Dish

Cuisine: American, Comfort Food

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons Habanero Pepper Infused Olive Oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 ounces cream cheese cubed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1 cup panko breadcrumbs
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon chopped parsley

Equipment

• 1 Large pot For boiling the pasta
• 1 Colander For draining macaroni
• 1 Saucepan For the cheese sauce
• 1 whisk For a smooth roux and sauce
• 1 9x13-inch baking dish For baking the mac and cheese
• 1 Mixing bowl For the breadcrumb topping

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the macaroni until just al dente, then drain and set aside.
2. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
3. Warm the habanero olive oil in a saucepan over medium heat, then add the butter and let it melt.
4. Whisk in the flour and cook for 1 minute to form a smooth roux.
5. Slowly whisk in the milk and heavy cream until the sauce is silky and thickened.
6. Reduce the heat to low, then stir in the cream cheese until melted.
7. Add the cheddar and Monterey Jack a handful at a time, stirring until the sauce is smooth.
8. Season with salt, black pepper, garlic powder, onion powder, and smoked paprika.
9. Fold the cooked macaroni into the cheese sauce until evenly coated.
10. Transfer the mixture to the prepared baking dish.
11. Combine the panko, Parmesan, and parsley in a small bowl, then sprinkle over the top.
12. Bake for 18 to 20 minutes until bubbling and golden on top.
13. Let the mac and cheese rest for 5 minutes before serving.

Notes

Add the habanero oil slowly if you want a softer heat level. For the best texture, shred the cheese fresh and let the baked mac rest briefly before scooping.

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Recipe Tips

Grate the cheese yourself for the smoothest melt, and keep the sauce on low heat once the dairy goes in so it stays velvety. Add the habanero olive oil gradually if you want a milder finish, then taste and adjust before baking.

Serving Suggestions

Serve this mac and cheese with roasted broccoli, grilled chicken, or a crisp green salad. It also plays well alongside barbecue, pulled meats, or a simple tomato-cucumber side for balance.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk to loosen the sauce and bring back the creamy texture.

Variations

For extra richness, stir in cooked bacon or caramelized onions. For a brighter finish, top with sliced scallions or a sprinkle of smoked paprika before baking. You can also swap in cavatappi or shells for a different shape.

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