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Ingredients
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Pasta & Cooking
Spicy Cheese Sauce
Toppings & Garnish
Method
Pasta & Cooking
Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1 tsp salt.
Add 2 cups elbow macaroni and stir to prevent sticking. Cook according to package instructions for al dente (usually 7–8 minutes). Reserve ¼ cup pasta cooking water, then drain pasta and return it to the pot off the heat. Stir in 1 tablespoon unsalted butter to keep the pasta from sticking and to add richness.
Spicy Cheese Sauce
Make the roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted and foamy, sprinkle in 2 tablespoons all-purpose flour and whisk constantly for 1 to 1½ minutes until the mixture bubbles and the raw flour smell is cooked out but the roux remains blond (do not brown).
Add milk and thicken
Slowly pour in 1½ cups whole milk while whisking to avoid lumps. Continue to whisk and bring to a gentle simmer. Cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. If sauce becomes too thick, whisk in up to 2 tablespoons reserved pasta water or additional milk to reach desired consistency.
Finish the sauce
Reduce heat to low. Whisk in 2 tablespoons cream (if using) and 2 tablespoons softened cream cheese until smooth. Add ½ cup grated sharp cheddar and ½ cup grated Monterey Jack a handful at a time, stirring until melted and smooth before adding more. Stir in ½ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon mustard powder, ½ teaspoon Worcestershire sauce, and ½ teaspoon hot sauce. Taste and season with about ½ teaspoon kosher salt, adjusting to your preference. Keep sauce over very low heat—do not boil once the cheese is added—to prevent separation.
Combine & Finish
Pour the cheese sauce over the warm drained pasta in the pot. Stir gently to combine so each macaroni is coated. If sauce seems thick, add up to the reserved ¼ cup pasta water, 1 tablespoon at a time, until you reach a creamy consistency.
Taste and adjust seasoning: add more hot sauce or a pinch of cayenne if you want extra heat, or a little more salt if needed.
Toppings & Garnish
Preheat a small oven broiler or use a toaster oven. In a small bowl, mix 2 tablespoons panko breadcrumbs with 1 tablespoon finely grated Parmesan and 1 teaspoon melted butter until evenly moistened.
Spoon the mac into 4 small ramekins or one shallow baking dish for mini portions. Sprinkle the panko-parmesan mixture evenly over each portion.
Broil on high for 1–2 minutes until the topping is golden and crisp—watch closely to prevent burning. Alternatively, toast the topping separately in a small skillet over medium heat for 2–3 minutes and sprinkle on just before serving.
Garnish with 1 tablespoon thinly sliced fresh chives and, if desired, a light pinch of extra cayenne or chili flakes to taste. Serve immediately while hot.