Ingredients:
- 1 lb elbow macaroni (or pasta of choice)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1-2 tbsp hot sauce (such as sriracha or your favorite)
- 1/2 tsp cayenne pepper (adjust based on heat preference)
- 1/2 tsp paprika (for extra flavor)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- 1-2 tbsp crushed red pepper flakes (optional, for extra heat)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions:
- Cook the pasta: Boil the macaroni in salted water according to package instructions. Drain and set aside.
- Make the cheese sauce: In a large pot or skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Add the milk: Slowly pour in the milk while continuously whisking to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
- Cheese time: Lower the heat and gradually stir in the cheddar, Monterey Jack, and Parmesan cheeses. Continue stirring until the cheese is fully melted and the sauce is smooth.
- Spice it up: Add hot sauce, cayenne pepper, paprika, garlic powder, onion powder, and red pepper flakes (if using). Stir to combine, tasting and adjusting seasonings as desired.
- Combine: Add the drained pasta into the cheese sauce and stir to coat the noodles.
- Optional topping: If you like a crunchy topping, transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for 10-15 minutes, until golden brown and crispy.
- Serve: Garnish with extra crushed red pepper flakes or a drizzle of hot sauce, and enjoy!