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    Home » Recipes » Mac and Cheese

    Spicy Mac and Cheese

    Published: Jan 25, 2022 · Last Updated: Aug 24, 2022

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    This easy, creamy baked mac and cheese has a hint of spice and plenty of sharp cheddar cheese! Ready in under an hour and easy to customize.

    Silver spoon taking a scoop of mac and cheese out of a cast iron skillet. this recipe

    One thing that should be in every home cook's back pocket: a really, really good homemade mac and cheese.

    This quick recipe is our go-to when we're craving a bit of comfort food. Serve it as a side dish (it's easy to make ahead - perfect for potlucks or holidays like Christmas and Thanksgiving!) or add some veggies and protein to make it a full meal.

    We're baking this mac and cheese for a casserole style dish, but it's also great straight from the stovetop if you want a no bake version. The sauce is cheesy, creamy, and with just a hint of spice (if you're looking for a more in-your-face spicy mac, try our jalapeño popper mac and cheese!)

    Mac and cheese ingredients in individual bowls on a white table.

    Our mac and cheese ingredients

    • Your favorite pasta (we used elbow macaroni, but check out Mac and Cheese 101 for a comparison of the best pasta shapes for mac and cheese!))
    • Unsalted butter and flour, which you'll use to form the roux that thickens our sauce
    • Milk. Any kind is fine! We typically use 1% or 2% but this recipe also works with skim milk.
    • Shredded sharp cheddar cheese. We always recommend shredding your own cheese for sauces: Store-bought shredded cheeses are often coated with preservatives that keep them from melting smoothly.
    • A few spices: mustard powder, cayenne pepper, and paprika (plus salt and plenty of fresh cracked black pepper!)
    Black spoon stirring cheese sauce together in a large silver pot.

    The basic order of operations

    Cook the pasta in very salty water until it's a few minutes less than al dente (it will continue cooking in the oven!)

    While the pasta cooks, make the sauce! Whisk your flour and butter together to form a roux, then slowly whisk in the milk. Bring it to a simmer and let it thicken a bit, then whisk in your spices.

    Turn off the heat and stir in most of the cheddar cheese (save a handful of cheese for topping!)

    Drain the pasta, toss it with the sauce, and transfer it to a baking dish. Top with the rest of the cheese and bake!

    Mac and cheese in a black cast iron skillet, topped with shredded cheese.

    A quick mac and cheese primer

    There are two main styles of macaroni and cheese: The French-leaning version builds a creamy sauce using a basic stovetop béchamel sauce (a flour-and-butter base - called a roux - with lots of milk). Southern mac and cheese is typically baked and sometimes features eggs or evaporated milk in addition to a blend of cheeses and seasonings.

    The "right" way to make mac and cheese is different for everyone. Our mac and cheese recipes have plenty of riffs and mix-ins, and they lean towards the French style: excellent right off the stovetop or baked with breadcrumbs or extra cheese on top.

    Riffs and Substitutions

    This mac and cheese recipe is very forgiving: Mix it up with whatever you have on hand! Some of our favorite swaps:

    • Add some protein. Stir fully cooked chicken, chorizo, andouille sausage, or diced ham into the cheese sauce along with the cooked pasta, or top this mac with some crispy bacon pieces!
    • Dial up the spice by increasing cayenne pepper and paprika here, or add diced jalapeño to the sauce for even more kick (you can use our jalapeño popper mac and cheese recipe as a guide!) You can also swap shredded pepper jack cheese for some or all of the cheddar.
    • Add some veggies. Broccoli, diced tomatoes, caramelized onion, roasted garlic, spinach, and kale all taste great in this mac and cheese!
    • Add bread crumbs to the topping for extra texture. We like to mix a handful of panko bread crumbs in with the cheese before spreading it on top of the mac. If you have the time, you can also toast the bread crumbs in a bit of butter before topping for some extra flavor and crispiness.
    • Switch up the cheeses. Use a combination of cheeses for extra depth and flavor. Swap some of the sharp cheddar cheese for gruyere, smoked gouda, goat cheese, parmesan, or pepper jack. Remember to shred any cheese yourself to ensure it melts smoothly!
    Baked mac and cheese in a cast iron skillet, topped with fresh chopped parsley.

    Mac and cheese FAQs

    How do I reheat leftovers?

    You can reheat leftover mac and cheese in the microwave or in the oven! We prefer the oven method: Scoop leftover mac and cheese into a clean, oven-safe dish and bake at 325° Fahrenheit until heated through (the exact baking time will depend on how much you're heating up: usually 10-20 minutes is plenty for a serving or two).

    Can I make this mac and cheese ahead of time?

    Yes - this recipe is easy to prep in advance! Make the sauce and pasta as directed, transfer to an oven-safe baking dish, and let it cool completely. Cover with an airtight lid and store in the fridge (2-3 days) or freezer (2-3 months). When you're ready to bake, remove any lids or wrapping, top with cheese, then place baking dish in a COLD oven and heat it with the mac and cheese inside. You may need to extend the baking time, so keep an eye on it. Never place a cold baking pan - especially if it's glass or ceramic - into a hot oven, as it can shatter.

    Is this a southern mac and cheese?

    Because we're using a flour-and-butter roux to thicken our cheese sauce on the stovetop, this recipe leans more French than southern. For a true southern, soul-food style baked mac and cheese, check out Sweet Tea & Thyme's southern baked mac!

    Mac and cheese in a shallow white bowl with arugula salad on the side.

    Video: How to make spicy mac and cheese

      Print
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    Mac and cheese in a white bowl with arugula salad.

    Spicy Mac and Cheese

    ★★★★★ 4.8 from 4 reviews
    • Author: Jessie
    • Prep Time: 5 minutes
    • Cook Time: 35 minutes
    • Total Time: 40 minutes
    • Yield: Serves 4-6 1x
    • Category: Pasta
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    This easy, creamy mac and cheese recipe has a hint of spice for a fun twist!


    Ingredients

    Scale
    • ¾ pound pasta (we used elbow macaroni)
    • 3 Tablespoons unsalted butter
    • 3 Tablespoons flour
    • 2 cups milk 
    • 3 cups shredded sharp cheddar cheese, divided (reserve ½ cup for topping the pasta before baking)
    • ½ teaspoon ground mustard powder
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon paprika
    • salt and fresh cracked black pepper to taste
    • Fresh chopped parsley (optional), for topping

    Instructions

    Heat the oven and cook the pasta

    1. Heat oven to 350° Fahrenheit.
    2. Cook pasta in very salty water until it’s a few minutes less than al dente. (The pasta will continue to cook in the oven, so undercooking it during the boiling phase helps it hold up once baked!) Drain and set aside.

    Make the sauce

    1. Melt butter in a large saucepan over medium heat. Whisk in flour to form a roux and cook for 30 seconds to 1 minute, until fragrant.
    2. Whisk the milk into the roux a little at a time, making sure to work out all the clumps so you have a smooth sauce. Cook over medium heat, whisking occasionally, until milk has thickened, about 5 minutes.
    3. Whisk mustard powder, cayenne, paprika, salt, and black pepper into sauce.
    4. Turn off the heat. Add most of the cheddar cheese (reserve ½ cup for topping the mac later) and stir until melted.
    5. Stir cooked pasta into sauce.

    Bake!

    1. Pour pasta into an oven-safe baking dish (we used a cast iron skillet). Top with remaining cheese.
    2. Bake at 350° F for 15-25 minutes, or until cheese has melted and edges are crispy.
    3. Top with fresh chopped parsley and another pinch of spices (optional) and serve immediately.

    Notes

    Additions and Substitutions. Add protein (chicken, chorizo, andouille sausage, diced ham, bacon) or veggies (broccoli, tomatoes, spinach) to this mac and cheese to make it a bit heartier. Use bread crumbs in place of or in addition to the cheddar cheese topping when you’re ready to bake.

    What kind of cheese should I use? We like using sharp cheddar or white cheddar cheese here. For extra depth and flavor, use a combination of cheeses: we like gruyere, smoked gouda, goat cheese, parmesan, and pepper jack in this recipe.

    For best results, always shred your cheese yourself! Store-bought cheeses are often coated with preservatives that keep them from melting smoothly. 

    Dial up the spice by increasing cayenne pepper and paprika here, or add diced jalapeño or poblano peppers to the sauce for even more kick (you can use our jalapeño popper mac and cheese recipe as a guide!)

    Nutrition

    • Serving Size:
    • Calories: 540
    • Sugar: 6.1 g
    • Sodium: 409.1 mg
    • Fat: 26.4 g
    • Carbohydrates: 51.3 g
    • Protein: 23.6 g
    • Cholesterol: 75.3 mg

    Keywords: comfort food, winter, thanksgiving

    Love this recipe?

    Tag @lifeasastrawberry on Instagram to show us what you made!

    The photos for this recipe were taken by Casey at The Mindful Hapa!

    More Mac and Cheese Recipes

    • White Cheddar Arugula Pesto Mac and Cheese
    • Spinach Havarti Mac and Cheese
    • Hard Apple Cider Mac and Cheese with Crispy Bacon
    • Roasted Butternut Squash Mac and Cheese

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Reader Interactions

    Discussion

    1. Sarah

      August 23, 2022 at 12:59 pm

      LOVE this recipe! It's not too spicy for my toddler and is perfect with a quick arugula salad.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        August 24, 2022 at 11:08 am

        We call that a WIN!

        Reply
    2. Casey Colodny

      January 28, 2022 at 3:03 pm

      hit the spot on so many levels!! perfectly spicy especially with the variety of cheese. yum!!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        January 29, 2022 at 9:30 am

        YAY! Thanks, Casey!

        Reply
    3. Brittan

      September 28, 2021 at 2:11 pm

      I’ve been making this weekly since 2012! Sooooo good. Such a family favorite!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        September 28, 2021 at 4:23 pm

        WAHOO! Thank you so much, we love that you love it!

        Reply
    4. Serge

      March 16, 2021 at 8:51 pm

      It tasted good, but i can understand why someone would make a mistake the first time they try this recipe. 25mins baking time in the oven was way too much and made it pretty dry, next time i'll do this i will go for 10-15mins.

      ★★★★

      Reply
      • Team Life As A Strawberry

        March 18, 2021 at 10:02 am

        We're so happy you enjoyed it!

        Reply
    5. Riya S.

      November 02, 2020 at 12:22 pm

      About how much time does this recipe take?

      Reply
      • Team Life As A Strawberry

        November 02, 2020 at 3:51 pm

        Hi, Riya! This recipe will take 40-50 minutes including the time to cook your pasta and to bake the mac and cheese. Enjoy!

        Reply
    6. MaeAnn Jenkins

      November 13, 2017 at 8:51 pm

      I made this recipe tonight for my family and it was an absolute..... ABSOLUTE hit! Thank you for sharing it.

      Reply
      • Jessie

        November 17, 2017 at 9:34 pm

        Wahoo! I'm so happy you liked it, MaeAnn - thanks for letting me know how it turned out!

        Reply
    7. Karen

      February 04, 2017 at 4:58 pm

      This recipe looks great! How well does it do if you make it the day before a party? Or any suggestions if I would like to make it before. Thanks!

      Reply
      • Jessie

        February 07, 2017 at 12:39 pm

        It holds up great when you make it in advance! I just assemble everything, cover it with an airtight lid or tinfoil, and put it in the fridge until ready to bake. I find it works best when I take the cold dish out of the fridge and put it into a COLD oven, then preheat the oven with the dish inside. By the time the oven is heated up, the mac and cheese is warmed through and only needs a few more minutes to get nice and crispy on top. Hope that helps!

        Reply
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