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–+ servings
Smoked Ghost Pepper Infused Olive Oil Blend 250ml bottle
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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Side Dish
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

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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