Spicy Mac Recipe

Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt.

Add elbow macaroni and cook according to package instructions until al dente, about 7–9 minutes.

Drain the pasta and set aside.

In a large saucepan over medium heat, melt the butter.

Whisk in the flour to form a roux. Cook for 1–2 minutes, stirring constantly, until the mixture is light golden.

Gradually whisk in the milk and cream, ensuring no lumps remain. Continue to cook for 5–7 minutes until the mixture thickens slightly.

Reduce heat to low and stir in the cheddar, Monterey Jack, and Parmesan cheeses until melted and smooth.

Season the sauce with salt, black pepper, and cayenne pepper. Taste and adjust seasoning if necessary.

Heat olive oil in a skillet over medium-high heat.

Add the spicy Italian sausage and cook, breaking it apart with a spatula, until browned and cooked through, about 6–8 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Stir in the sliced hot banana peppers and cook for another 2 minutes to combine flavors.

Remove from heat and set aside.

In a large mixing bowl or pot, combine the cooked macaroni, cheese sauce, and sausage-pepper mixture. Mix well to coat evenly.

Preheat the oven to 375°F (190°C).

In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.

Transfer the mac and cheese to a greased baking dish. Sprinkle the breadcrumb mixture evenly on top.

Bake for 15–20 minutes, or until the topping is golden and the mac and cheese is bubbling.