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.
Chil-Fil-A makes some of the best mac and cheese ever. However, you can’t go to chic-fil-a every day just to get this mac & cheese, well you can but that’s not very healthy, no offense. So instead of spending all your money by going to chic-fil-a every day, you can make it at home! Thanks to Hot Rods Recipes, I got an idea of exactly how I can make this at home. I made some slight changes because I feel that more Colby jack should be added into the melty cheese rather than just on top.
16 oz Macaroni, or noodle of your choicee
1 1/4 lb Velveeta cheese, cubed
2 TBSP Parmesan cheese
1 TBSP Romano Cheese
4 oz Colby Jack Cheese, shredded
2 Cups Heavy Cream
Salt + Pepper
Let’s Get Cooking
Bring a pot of salted water to boil and cook the macaroni per package instructions. Drain the pasta, but do not rinse.
In a large pot over MED heat, add heavy cream + parmesan cheese + Velveeta + romano + half of the shredded Colby jack. Keep an eye on it to not let it burn. Stir occasionally until melted.
Once melted, pour the cooked noodles into the pot of cheese and stir to combine well. Pour the noodle/cheese mixture into a baking dish. Top the mac & cheese with the remaining shredded Colby cheese.
Turn the broiler on LOW and place in the mac + cheese. This is another time that it is vital that you keep an eye on this so it doesn’t get burnt. Broil until the cheese on top is bubbly and slightly beginning to brown.
Everyone loves Mac + Cheese, it’s heaven in a bite. I have been in search of the best mac + cheese recipe, I need it to be overly cheesy, with strong flavors, and no soggy ass noodles. It looks like I finally found it! Recipe is from Stove Top Kisses, she has a wonderful video of the whole process on her page as well as so many other delicious recipes! Enough chit-chat let’s get into her recipe!
4 Cups Chicken Stock – enough to be able to boil your noodles in
1 Package of Elbow macaroni or whatever noodle you prefer
1 Stick of Butter, cut into smaller pieces
3/4 Cup Sour Cream
2 TSP Paprika
2 TSP Garlic Powder
2 TSP Onion Powder
1 TSP Salt + Pepper
1 Cup Cheddar Cheese + extra
1 Cup Mozzarella Cheese + extra
1 Cup Provolone Cheese + extra
1 1/2 Cup Heavy Cream
2 Cups Whole Milk
Let’s Get Cooking
Preheat the oven to 375F
Cook the noodles in the chicken stock, cook just under al dente.
Drain the noodles and place into a large bowl. Add in the stick of butter [no one said this was healthy] + Sour Cream + Paprika + Garlic Powder + Onion Powder + Salt. Mix well in the bowl.
Then you’re going to add in the cheeses, again stirring well in the bowl so that everything is mixed. In a separate bowl mix together the heavy cream + milk + 3 eggs.
Get out your pan and place a layer of the noodle mixture in the dish. Then pour over about half of the milk mixture over top. Finally, place a layer of the 3 cheese over top. Repeat this layering process until you run out. Top off with a little extra paprika and pepper.
Bake in the oven for about 50 minutes and enjoy the absolute gooey goodness that is this mac + cheese. Thank Stove Top Kisses for this one, it’s to die for.