Spicy Baked Mac and Cheese

The official start of fall may still be a few months away, but it’s about this time of year that I really start wishing time would pass a little more quickly, especially as our temperatures in the desert southwest won’t be dipping below the 105 mark for at least that long!

Autumn is my favorite time of year and though we don’t get much of a demarcation when it comes to summer ending and fall starting, I like to surround myself with as many reminders as I can that the seasons have (technically!) changed. One of these, of course, is food. I can’t help but start longing for hearty stews and casseroles or the sweet smells of baking fruits and squashes loaded with cinnamon and sugar.

One dish that’s a hit no matter when I make it is macaroni and cheese. Though the boxed version may be faster, the smells of homemade baking cheese and pasta just can’t be beat!

Spicy Mac and Cheese
adapted from Food Network

2 cups elbow pasta or medium pasta shells, cooked until almost al dente
8 oz cubed cheddar cheese
8 oz shredded cheddar cheese
8 ounces cubed Monterey pepper jack cheese
2 teaspoons all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp dry mustard
4 Tb sour cream
1 large egg, beaten
1 cup heavy whipping cream
1 cup half-and-half

4 slices bread
1 tablespoon butter

~ Preheat oven to 350 degrees F.

~ In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish.

~ In a large bowl mix together the flour, salt, black pepper, onion powder, cayenne pepper, dry mustard, and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar.

~ Bake uncovered until top is just beginning to brown, about 35 minutes.

~ Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

[image: sxc]