Description
Get ready for a fiery twist on a classic dish! This Ghost Pepper Mac ‘n’ Cheese Explosion is not for the faint-hearted. Creamy, cheesy, and packed with the heat of ghost peppers, this recipe will definitely ignite your taste buds!
Ingredients
2 cups elbow macaroni
4 cups shredded sharp cheddar cheese
1 cup cream cheese
1 cup milk
2 tablespoons butter
1–2 ghost peppers, finely chopped (adjust to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup breadcrumbs (optional for topping)
Chopped parsley for garnish
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2.
3. 2. Cook the elbow macaroni according to package instructions until al dente; drain.
4.
5. 3. In a large saucepan, melt the butter over medium heat. Add the chopped ghost peppers and sauté for 2-3 minutes.
6.
7. 4. Stir in the cream cheese, milk, garlic powder, onion powder, salt, and pepper until smooth and well combined.
8.
9. 5. Add the shredded cheddar cheese to the mixture and stir until melted and creamy.
10.
11. 6. Combine the cooked macaroni with the cheese sauce, mixing well.
12.
13. 7. If desired, pour the mac ‘n’ cheese into a baking dish, sprinkle breadcrumbs on top, and bake for 20 minutes until golden.
14.
15. 8. Garnish with chopped parsley before serving.
Notes
This recipe is extremely spicy! Adjust the number of ghost peppers according to your heat tolerance.
For a milder version, consider using jalapeños instead of ghost peppers.
Serve with a side of cooling ranch dressing or sour cream to balance the heat!
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: mac and cheese, ghost pepper, spicy, comfort food