Everybody has their own rendition of classic mac and cheese. Whether you like it with four types of cheese, sausage, plain milk, or with a roux (which can be quite controversial as of 2024), everyone has their tried-and-true version. To give a new spin on this superior comfort food, I decided to give it a kick that makes you say, “Maybe I can go for seconds—or thirds!” From the kick of the pimento peppers and hot sauce to the bacon crumble in the sauce and the breadcrumbs, this kicked-up variation keeps every bite interesting.
Substitutions can be made throughout this recipe if desired! If pork is not your jam, feel free to use turkey bacon. For a lighter option on the cream, reach for a plant-based option. I know everyone has their favorite cheeses, so feel free to swap out some of the cheddar for your preference.
When making this mac and cheese, it’s important to pay close attention to the roux to make sure that it does not burn. Adding liquid slowly and cooking on low heat when adding the cheese will also play a key role in making sure the sauce does not clump and/or curdle. The reward for all this attentiveness is a beautiful and silky cheese sauce.
If this dish needs to be made ahead, complete all the steps as written, but cook the pasta 1 minute less than packet instructions. This will ensure that the pasta is not mushy before it’s baked, resulting in a perfectly textured mac and cheese.
Did you try making this? Let us know what you think in the comments down below!
