I love a charcuterie board and trying out new and interesting cheeses. Recently, I came across this Tequila Habanero Cheese from DeerCreek called The Rattlesnake. So obviously I had to try it out. It’s a delicious and creamy sharp cheddar with a kick of habanero. It’s definitely hot, but it has an amazing flavor. With a cheese this amazing I had to try and incorporate it into other dishes, so obviously I made mac & cheese. It’s spicy, it’s creamy, and it’s definitely cheesy.
- 1 Clove Garlic, finely diced
- 1 1/2 TBSP Butter
- 1/2 Cup Heavy Whipping Cream
- 3/4 Cup Milk
- 2 TBSP Flour
- 5 TBSP Cream Cheese
- 1 1/2 Cup Rattlesnake Cheese
- 1 Cup Sharp Cheddar + more for on top
- 8 oz Macaroni Noodles
- 2 32 oz Chicken Broth
Let’s Get Cooking
Bring the chicken broth to boil and cook the macaroni noodles per box instructions. Strain and put to the side.
Preheat the oven to 425 F
In a large pot, on MED HIGH melt the butter and add in the garlic. Add in the flour and stir well, making sure all the flour is coated. Turn the heat down to LOW and slowly add in the heavy cream + milk, stirring as you pour in. Add in the cream cheese + rattlesnake + cheddar [save some for on top].
Stir to make sure all the cheese melts. Once all the cheese is melted, add in the cooked and strained noodles. Stir to combine.
Pour the mac and cheese into a non stick pan and top with the extra cheddar cheese.
Bake for 20-25 minutes or until golden brown on top.
Made with Love,