A devilishly good twist on the ultimate comfort food. And the best part? You can make it as spicy or mild as you like!
- 4 tablespoons unsalted butter plus more for the dish
- salt for pasta water
- 500g macaroni, or similarly small pasta
- 2 tablespoons of Pico’s Ghost Pepper sauce (or to taste)
- 2 tablespoons all purpose flour
- 2 teaspoons dry mustard
- 2.5 cups of half cream or milk
- 450g sharp cheddar cheese, cut into small cubes
- 150g sour cream
- 60g breadcrumbs
Preheat oven to 175 degrees celsius and butter a large casserole dish (9×13 is recommended).
Bring a large pot of salted water to a boil and cook macaroni until al dente or the shortest amount of cooking time on the box or less. Drain.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the flour and mustard and whisk until smooth. Whisk in the half cream, and the hot sauce. Stir until thick, about 2 minutes. Add the cheeses and whisk in the sour cream.
Stir until smooth. Remove from heat.
Spread macaroni in the baking dish. Pour the cheese sauce evenly over the top.
Melt the remaining 2 tablespoons of butter in the microwave. Stir in the bread crumbs. Sprinkle over top of macaroni. Bake until bubbly, about 30 minutes. Let rest for 10 minutes before serving.
Add a couple drops of Pico’s Ghost Pepper sauce according to spice tolerance
Picture credit and recipe inspiration: https://4sonrus.com/buffalo-mac-n-cheese-2/