Kicked Up Mac and Cheese

Kicked Up Mac and Cheese


"This ain't your grandma's mac and cheese."


1 h 10 m servings 352 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  4. Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
  5. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
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  1. 169 Ratings


This recipe is awesome!! We all loved it, even my one-year old. (I did cut back on the hot pepper sauce). I put the chili powder (and a little less) into the sauce and used a mix of 2% and 1%...

I made this tonight as a test for a dinner party next weekend. 1. I used 2% instead of whole milk. Do not do this as it breaks and makes for a chalky texture. 2. I used pepper cheddar inste...

Hyperpuppy, I bow to your cooking genius. How I wish I could give this one ten stars. It is that good, folks. If you like traditional comfort food with a big twist, this is your ticket right ...

This is awesome mac & cheese! I made it for our group of adult friends and they've requested it again and again. I use 1 box of pasta, thinking the 1 1/2 cups of pasta on the recipe must be a ty...

This was amazing - the compliment I got was "steakhouse worthy". I did use 1% and 2% milk instead of whole, and I left off the crumb topping and instead put a little extra cheese on top (left o...

I thought this recipe came out REALLY dry. After second thought, I'm not really sure why the baking time was so long--I think that's what dried out the cheese. Kinda disappointing texture after ...

As I'm eating leftovers for the third day in a row on this one, I have to say, this was delicious. I accidentally doubled the mustard, but it still turned out great, and I did use a whole box o...

This makes an excellent change from basic mac&cheese. I used about 3/4 of a box of elbow macaroni, then cut the hot sauce down to 1 teaspoon and added a can of Rotel tomatoes to compensate...yu...

Great variation on the regular mac n'cheese. I was actually surprised that my kids liked it, even though it was somewhat spicy. And adults loved it.