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Spicy Macaroni and Cheese

Source of Recipe

From "Secrets of the Southern Table" by Virginia Willis


Recipe Introduction

"Farmer's Daughter is a farm-driven artisan food business celebrating the flavors of the Southern table and the terroir of the North Carolina Piedmont while gaining inspiration from food cultures worldwide. It was founded in 2007 by April McGreger, who learned the art of preserving at the elbows of her mother and grandmother in rural Mississippi. Her Sweet Potato Habanero hot sauce is a potent and delicious blend of sweet heat; the sweet potatoes add body and also tame the heat of the chile. Farmer's Daughter products are available online, in specialty markets, and in Southeastern Whole Foods Markets. I prefer using penne so that the creamy sauce can seep into all the nooks and crannies. If I have it handy, I always use Farmer's Daughter hot sauce in this recipe, but any hot sauce will be delicious."

List of Ingredients

â—¦ 4 tablespoons (¼ cup) unsalted butter, plus more for the baking dish
â—¦ Coarse kosher salt
â—¦ 1 pound penne pasta
â—¦ 1 sweet onion, chopped
â—¦ Freshly ground black pepper
â—¦ 2 cloves garlic, very finely chopped
â—¦ 2 jalapeños, or to taste, seeded and chopped
â—¦ ¼ cup all-purpose flour
â—¦ 2 cups milk, warmed
â—¦ 2 cups grated Gruyère cheese (8 ounces)
â—¦ 1 tablespoon dry mustard powder
â—¦ 1 teaspoon hot sauce, or to taste
â—¦ ½ teaspoon red pepper flakes, or to taste
â—¦ 1 cup fresh plain, whole wheat, or panko bread crumbs
â—¦ 1 teaspoon cayenne pepper, or to taste


Recipe

Heat the oven to 350° F. Butter a large ovenproof casserole or baking dish.

Bring a large pot of water to a boil. Salt the water, add the penne, and cook according to the package directions. Drain well and return to the pot.

Melt the butter in a saucepan over medium heat. Add the onion and cook until soft and translucent, 3 to 5 minutes. Season with salt and black pepper. Add the garlic and jalapeños and cook until fragrant, 45 to 60 seconds. Add the flour and cook, stirring often, for 1 to 2 minutes. (This helps remove the raw taste of the flour.)

Whisk in the milk and increase the heat to medium-high. Bring to a gentle boil, stirring continuously, until the mixture thickens enough to coat the back of a spoon. Remove from the heat. Add 1 cup of the cheese, the mustard powder, hot sauce, and red pepper flakes. Taste and adjust for seasoning with salt and pepper. Pour the sauce over the drained pasta and stir to combine. Transfer the mixture to the prepared casserole.

In a small bowl, combine the bread crumbs, cayenne, and remaining 1 cup cheese. Season with salt and pepper and stir to combine. Sprinkle the topping evenly over the cheesy pasta. Bake until bubbling and golden brown, about 30 minutes.

Serves 8 to 10