Directions

1. 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!)

2. *You can start step 2 while water boils.

3. 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

4. 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.

5. **If you have two large pots, you can continue further while the noodles cook

6. 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.)

7. 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.

8. 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.

9. 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

10. 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. 

11. Enjoy the cheesy goodness!