Who doesn’t love macaroni and cheese?! If this isn’t something you crave at least weekly, then I dare say you may not be human. I have recently started cooking dinner for four, including two little girls, and when asked what we should have for dinner, the answer is almost always “mac and cheese”. This mac and cheese may not be set on the plates of these two very soon because it is spicy, but it certainly is making an appearance at my personal mealtimes quite a lot.
When I heard that a bunch of bloggers were coming together for something called Mac and Cheese Mania, I knew I had to get involved. Down at the very bottom of this post is a very long list of drool-worthy mac and cheese recipes that do not carry with them the Blue Box Blues! Yeah yeah, I know that signature box is a childhood staple for many, but try to break away from it and I bet you’ll find a new favorite amongst these links.
For my own mac, I decided to go with goat cheese. It is something I always have in my fridge and I just can’t get enough of it’s tangy goodness. I haven’t really ever had a spicy mac, so I decided to throw in a little spice. I used poblano peppers (often labeled Pasilla – wrongly – in the grocery store) and a touch of cayenne pepper. If you want it less spicy, you can leave out the cayenne. More spicy? Increase the cayenne to your liking. For my tastes, this mac has a nice amount of spice, and that signature tang of goat cheese. For more mac fun, stuff your finished dish into a roasted poblano pepper.
Another thing! This is stove-top mac. It does not go in the oven, nor get topped with breadcrumbs. The peppers go in the oven for a few minutes, but that’s totally necessary. The mac is cooked and finished on the stove. If you need that crunchy topping, I think some crispy bacon would work great! Or your favorite breadcrumb topping… there are several to choose from in the links below.
Enjoy this mac and cheese journey with us! Also! go visit Nutmeg Nanny and Rachel Cooks to share your favorite mac and cheese recipe (whether or not you have a blog) and be entered to win some pretty cool prizes.
- 2 poblano peppers
- 1 pound tubular pasta, such as elbow macaroni, campanelli, or gemelli
- 8 ounces whole milk (about 1 cup)
- 8 ounces goat cheese, crumbled (about 1.5 cups)
- 4 ounces monterey jack cheese, shredded (about 2 cups)
- ½ teaspoon ground cayenne pepper
- ½ teaspoon kosher salt
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
- While the pasta is cooking, set your oven to broil, place the poblano peppers on a sheet tray, and broil for 5 minutes on each side. Remove any loose skin, the stem and seeds, and dice.
- In a medium saucepan, combine the remaining ingredients. Cook over medium heat, stirring frequently, until the mixture is smooth and hot.
- When the pasta is finished cooking, reserve ½ cup of the cooking liquid, drain, and return to the pot.
- Add the diced peppers to the pasta, then the sauce, and stir to combine well. If the sauce seems too thick or chunky, add the pasta cooking liquid ¼ cup at a time until the sauce is smooth and creamy.
Cheesy Goodness around the web:
Jalapeno Popper Mac & Cheese by Heather’s Dish
Buffalo Cheddar Mac and Cheese by Eats Well With Others
Creamy Spinach Artichoke Macaroni and Cheese with Gouda by Sarah’s Cucina Bella
Light Sweet Potato Mac ‘n Cheese Recipe by Cookin’ Canuck
Macaroni and Cheese Fritters by Amuse Your Bouche
Skinny Chicken Mac and Cheese Casserole by A Zesty Bite
Creamy Pancetta + Leek Macaroni and Cheese by Simply Scratch
Smoked Bacon Mac and Cheese by Cravings of a Lunatic
Pizza Mac and Cheese by Very Culinary
Crab Mac and Cheese by Dine & Dish
Bacon & Eggs Breakfast Mac & Cheese by Sweet Remedy
Fried Mac & Cheese Balls by The Little Kitchen
Sweet Pork Macaroni and Cheese by Oh, Sweet Basil
Butternut Squash Quinoa Mac n’ Cheese Bake by Queen of Quinoa
Lightened Up Buffalo Chicken Mac and Cheese by Prevention RD
Butternut Mac and Cheese with Pretzel Crust by Healthy. Delicious.
Skinny Greek Mac and Cheese with Crunchy Pita Chip Topping by The Law Student’s Wife
Potato Skin Mac and Cheese by Eat Your Heart Out
Homestyle Baked Mac & Cheese by Pocket Change Gourmet
Bacon Mac and Cheese Egg Rolls by Miss in the Kitchen
Pepper Jack Mac and Cheese by Crunchy Creamy Sweet
Blue Cheese Bechamel Mac and Cheese by Sweetphi
Korean Mac & Cheese by Cooking with Books
Black and Blue Mac and Cheese by Fabtastic Eats
Tomato and Leek Mac and Cheese by Susie Freaking Homemaker
Healthier Mac & Cheese with Chipotle Peppers by Go Gingham
Mac and Cheese Ice Cream by Fat Girl Trapped in a Skinny Body
Blue Cheese & Bacon Macaroni & Cheese by Gimme Some Oven
Poutine Mac and Cheese with Andouille Gravy by Climbing Grier Mountain
Double Smoked Chicken Mac and Cheese by Girl Carnivore
Creamy Greek Yogurt Mac and Cheese with Peas and Bacon by Running to the Kitchen
Nudel Gratin by Crumbs and Chaos
Mushroom and Truffle Sea Salt White Cheddar Macaroni and Cheese by Big Bear’s Wife
Roasted Poblano and Goat Cheese Mac by Daisy at Home
Creamy Cauliflower ‘n Cheese with Bacon by Barefeet in the Kitchen
Wisconsin Cheese, Brats, and Onion Macaroni and Cheese by a farmgirl’s dabbles
Spinach Queso Mac & Cheese by Bake Your Day
Roasted Garlic Mac and Cheese with a Pancetta Parmesan Crust by Mountain Mama Cooks
French Onion Mac & Cheese by Dinners, Dishes, and Desserts
Healthier Macaroni and Cheese by Texanerin Baking
Pulled Pork Mac and Cheese by CafeTerraBlog
Macaroni and Cheese Stuffed Peppers by Cook the Story
Jack Daniels Mac and Cheese by The Slow Roasted Italian
Lobster Mac and Cheese by FoodieCrush
Green Chili 5-cheese Baked Mac and Cheese by A Southern Fairytale
Homemade Elbow Noodle Tutorial + a Recipe for Roasted Veggie Mac by Bakeaholic Mama
Salsa Verde Mac-n-Cheese (two ways) by Eat2Gather
Cauliflower Mac and Cheese with Crispy Panko Topping by The Lemon Bowl