Homemade Spicy Macaroni and Cheese Recipe for Ultimate Flavor

Ingredients

Note: Cheeses can be substituted as per choice of the chef.

Instructions

Preheat Oven to 375F

Prepare Pasta:

Follow instructions on pasta box for cooking macaroni, drain and let sit until ready to add to cheese

Preparing cheese sauce:

1. Freshly grate the 3 total pounds of cheese (pre-grated cheese has a coating and doesn’t make good macaroni).
2. In a large pot or Dutch oven melt ¼ stick of butter at medium heat
3. When butter begins to bubble, add tablespoon of flour, stir and cook until mixture starts darkening
4. Add 1 tablespoon of onion powder and ½ tablespoon of garlic, mix and let simmer for about 2 minutes
5. Gently stir in 1 cup of milk, allow to simmer a few minutes as mixture thickens
6. Add Barbaro Mojo, mustard, and pepper flakes.
7. Slowly start adding cheese, one handful at a time, stirring until all cheese is melted for each handful of cheese.
8. Continue adding cheese until all grated cheese is added to the pot
9. When all cheese is melted, dump the drained macaroni pasta into the pot and stir in evenly
10. Pour macaroni and cheese into suitable baking dish and bake for 40 minutes in the 375F preheated oven.
11. Serve when cool enough to eat

Frequently Asked Questions

Why grate your own cheese instead of buying it pre-shredded?

Pre-shredded cheese is coated with an anti-caking agent that keeps it from clumping in the bag, but that same coating stops it from melting as smoothly into a sauce. Freshly grated cheese melts cleaner and gives the sauce a better texture.

Can I use different cheeses in this mac and cheese?

Yes. The cheddar and Swiss combination here can be swapped for whatever melts well and suits your taste, though avoiding sharp cheddar keeps the sauce from turning grainy.

Which Barbaro Mojo sauce works best in mac and cheese?

El Havanero adds real heat and a citrus-garlic edge that cuts through the richness of the cheese sauce. Jalabáo is the milder option if you're serving a heat-sensitive crowd.

Can I make this mac and cheese ahead of time?

Yes. Assemble it in the baking dish, cover, and refrigerate up to a day ahead, then add a few extra minutes to the bake time since it'll start cold. It also reheats well covered in the oven.

Why does this recipe use both cheddar and Swiss cheese?

Cheddar brings the sharp, classic mac and cheese flavor, while Swiss melts smoothly and adds a mild, slightly nutty depth. Together they balance flavor and texture better than either cheese alone.