Carolina Reaper Macaroni and Cheese That Plays With Fire
Creamy, cheesy comfort food that suddenly turns into a full-blown heat challenge halfway through the bowl
Ingredients:
- 1-8oz pkg shredded Colby Jack cheese
- 1 tsp. Cornstarch
- 1-12oz can Evaporated Milk
- 4 tbs. Peppers of Key West Carolina Reaper Hot Sauce
- 8 oz Elbow Macaroni (uncooked)
- Toasted Breadcrumbs (optional)
Directions:
- Cook elbow macaroni al dente.
- While macaroni is cooking, place shredded Colby Jack cheese into a medium saucepan. Sprinkle 1 tsp. cornstarch over the cheese and toss until cheese is evenly coated.
- Add the can of condensed milk to the cheese mixture.
- Turn heat to medium and whisk until cheese begins to melt. Using a heat safe spatula, continue stirring, scraping the side and bottom of the saucepan for about 3-5 minutes or until sauce thickens.
- Turn heat off and add the Peppers of Key West Carolina Reaper Hot Sauce to the cheese sauce and stir until well blended. Fold in cooked macaroni.
- Serve immediately. Makes about 4 servings.
Frequently Asked Questions
How spicy is this mac and cheese?
It’s extremely spicy thanks to Peppers of Key West Carolina Reaper Hot Sauce—definitely not your average mac and cheese.
Can I tone down the heat?
Yes, use less hot sauce or add extra cheese and cream to mellow things out.
What cheeses work best?
Cheddar is classic, but mixing in mozzarella or gouda adds extra creaminess and flavor.
Can I bake this dish?
Absolutely. Bake it with a breadcrumb topping for a crispy finish.
Who is this recipe best for?
Serious spice lovers who want comfort food with a bold, fiery twist.
