Scorpion Mac and Cheese
Rated 4.2 stars by 5 users
Category
Meat, Veggies, & Side Dishes
Looking for ways to spice up Mac and Cheese? You’ll get a kick out of this Baked Trinidad Scorpion Mac and Cheese! Loaded with three different types of cheese, infused with Trinidad Scorpion spices, and filled with warmth, your taste buds will thank you for the delicious flavors and heat this dish will bring to the table. If you're interested in trying some other spicy cheese, check out our Spicy Cheese!
Throw away the boxed macaroni and cheese and give the Scorpion Mac and Cheese recipe a try. Thank you Cari for sharing this recipe - it's so cheesy on the eyes!
"I like my mac and cheese extra saucy and this definitely delivers. Plus the breadcrumbs give a good crunch." - Cari
Cari McCoy
Ingredients
1 package cavatappi pasta (or small shells, penne, any other pasta that has ridges to hold the sauce)
4 ½ cups heavy cream
4 oz cream cheese
1 stick unsalted butter
2 tbsp unsalted butter, cut into small cubes
1 small onion
6 cloves garlic minced
2 tbsp flour
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1 cup Pepper Joe’s Scorpion Cheddar, shredded
1 cup pepper jack, shredded
1 cup white cheddar, shredded
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
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½ tsp salt OR 1/2 tsp Pepper Joe's Trinidad Scorpion Infused Sea Salt (play with how much heat you want!)
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1/2 tsp Pepper Joe's Trinidad Moruga Scorpion Flakes (play with how much heat you want!)
¼ tsp turmeric
1 cup Italian breadcrumbs
1 tbsp garlic salt
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Pepper Joe's Trinidad Scorpion Hot Sauce
Directions
Fill a large pot 2/3 full with water. Add a couple pinches of salt and bring to a rolling boil.* Once water is boiling, add pasta and cook al dente, according to box instructions. Drain and set aside. Rinse pot thoroughly and wipe dry with a paper towel. (careful—it could be hot!)
*You can start step 2 while water boils.
Dice the onion, mince the garlic, and shred the Trinidad Scorpion Cheddar, white cheddar, and pepper jack with a cheese grater. Preheat oven to 350°F
Add a drizzle of oil to the same pot you used in step 1.** Sauté onion and garlic on medium heat until fragrant, about 3–5 minutes. Add flour and cook an additional 4–6 minutes or until your flour cooks to a golden color.
**If you have two large pots, you can continue further while the noodles cook
Add heavy cream, cream cheese, and stick of butter to the pot and stir. Stir until cream cheese is fully melted. Bring to a simmer on medium heat. (Be careful not to let sauce mixture boil or it may curdle.)
Add Trinidad Scorpion Sea Salt, black pepper, garlic powder, and onion powder to the same pot. Stir well, then add shredded cheese. Mix everything together well. Add 1/4 tsp turmeric for color (don't worry—it won't affect the taste). Once cheese is melted, add your pasta into the pot and mix everything together.
Layer half of your mac and cheese into a prepared 9x13 baking dish. Add a layer of cheese if desired, then layer the other half.
In a small bowl, mix garlic salt with breadcrumbs. Add breadcrumb mixture to the top of mac and cheese. Cut 2 tbsp butter into small cubes and spread evenly on top of the breadcrumbs
Bake uncovered for 25 minutes, or until breadcrumbs are golden brown. When ready to serve, garnish with Trinidad Scorpion Hot Sauce for even more heat.
Enjoy the cheesy goodness!
Recipe Note
- If you want to make ahead a day, simply cover and refrigerate until ready to bake. Add 15-20 minutes to the bake time.
- It is worth it to shred your own cheese! It melts so much easier than store-bought shredded cheese.
- The heavy cream and cream cheese help tame the heat of the Scorpion Cheddar to a solid medium heat. If you crave more heat, try swapping the pepper jack for Pepper Joe’s Ghost Pepper Monterey Jack cheese.
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1 comment
Too many links to existing similar products feels very much like something too commercial. Don’t go there Joe. Just give us the peppers we need, not the rest. Capiche?