Spicy Ghost Pepper Mac and Cheese with Ghost Pepper Infused Olive Oil

This mac and cheese brings serious heat in the most comforting way, with Ghost Pepper Infused Olive Oil adding a smoky, fiery edge to a creamy, cheesy base that spice lovers will want to make again and again.

Garden Infuzions

Spicy Ghost Pepper Mac and Cheese with Ghost Pepper Infused Olive Oil

Creamy, bold mac and cheese with a smoky ghost pepper kick and rich Garden Infuzions flavor in every bite.

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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, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces elbow macaroni
• 2 tablespoons Ghost Pepper Infused Olive Oil
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 2 cups sharp cheddar cheese shredded
• 1 cup Monterey Jack cheese shredded
• 1/2 cup Parmesan cheese finely grated
• 1/2 cup panko breadcrumbs
• 1 tablespoon fresh parsley chopped

Equipment

• 1 Large pot For boiling the pasta
• 1 large saucepan For the cheese sauce
• 1 whisk For a smooth roux and sauce
• 1 Wooden spoon For stirring and folding
• 1 9x13-inch baking dish For baking the mac and cheese
• 1 set Measuring cups and spoons For accurate portions

Method

 

Instructions

1. 1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. 2. Bring a large pot of salted water to a boil and cook the macaroni until just al dente, then drain and set aside.
3. 3. In a large saucepan over medium heat, warm the Ghost Pepper Infused Olive Oil with the butter until melted.
4. 4. Whisk in the flour and cook for 1 minute to form a smooth roux.
5. 5. Slowly whisk in the milk and heavy cream until the mixture is smooth and slightly thickened.
6. 6. Stir in the salt, black pepper, crushed red pepper flakes, smoked paprika, and cayenne pepper.
7. 7. Lower the heat and add the cheddar, Monterey Jack, and Parmesan a handful at a time, stirring until the sauce is smooth and creamy.
8. 8. Fold the cooked macaroni into the cheese sauce until every piece is coated.
9. 9. Transfer the mac and cheese to the prepared baking dish.
10. 10. Mix the panko with the parsley and sprinkle evenly over the top.
11. 11. Bake for 15 to 18 minutes, until hot, bubbling, and lightly golden on top.
12. 12. Rest for 5 minutes before serving so the sauce sets slightly.

Notes

The heat level lands in the spicy range, but the creamy cheese sauce keeps it balanced. For a more intense finish, drizzle a little extra Ghost Pepper Infused Olive Oil over each serving right before bringing it to the table.

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Recipe Tips

Warm the infused olive oil gently so its flavor folds smoothly into the cheese sauce. Keep the sauce on low heat once the cheese goes in, and stir often for the creamiest texture. If you want a softer heat level, reduce the crushed red pepper a little and let the olive oil carry the flavor.

Serving Suggestions

Serve this mac and cheese as a bold main dish with a simple green salad, or offer it alongside grilled chicken, roasted vegetables, or barbecue favorites. It also works well as a game day side when you want something rich, cheesy, and unforgettable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce and bring back its creamy texture.

Variations

For extra crunch, top the baked version with buttery breadcrumbs before finishing in the oven. You can also stir in roasted jalapeños, swap in smoked gouda for part of the cheddar, or use a mix of cavatappi and shells for a different pasta shape.

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