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So, You’ve had Mac n Cheese, but have you tried Smoky Ancho Chile Mac n Cheese???
It’s A-M-A-Z-I-N-G!
It has that smoky flavor from the smoked paprika, the sweet-spicy flavors from the Ancho Chile, and Hot Honey all wrapped up in the savory Monterey Jack cheese sauce. Top with some Cotija and fresh parsley and you’ll be ready to eat this perfect mac n cheese.
It’s so Quick + Easy to make and is perfect for those busy nights when you just want something quick, but comforting. It’s that ideal combination of sweet and spicy that even your kids will love it too!
Pair it with some Air-Fryer Chicken Wings for an easy weeknight meal, Easy Chipotle Shrimp Tacos on your next Taco Tuesday, or just indulge in a large bowl of this tasty mac n cheese to yourself.
No judgment here; we’ve all had those days.
Grab these ingredients:
• Butter
• Macaroni Noodles
• Heavy Cream
• Garlic Powder
• Onion Powder
• All-Purpose Flour
• Smoked Paprika
• Salt + Pepper
• Fresh Parsley
Let’s Do This!
- Cook your macaroni noodles according to the box to Al Dente. Set aside once done.
- In a large sauce pot over medium heat, add the butter.
- Once melted, add the flour and whisk together to create a Roux (about 30 sec). Once it begins thickens, add in the heavy cream and whisk to blend it with the Roux. Allow it to thicken (about 3-4 minutes).
- Add in the shredded cheese and allow to melt while mixing continuously.
- Next add in the garlic powder, onion powder, ancho chile powder, smoked paprika, hot honey, and salt + pepper. Add more Salt + Pepper to taste if needed.
- Add in your cooked noodles and mix together until fully combined.
- Top with cotija cheese and parsley and enjoy!
Not Spicy Enough?
Let’s turn up the heat on this Smoky Ancho Chile Mac n Cheese! Add 1/2 – 1 tsp Cayenne Pepper or Crushed Red Pepper Flakes. I LOVE spicy foods, but my kids do not so much, so I try to make dishes they love to eat that are toned down on the heat level but can easily have that firey kick if needed.
Can’t find Cotija Cheese?
You can substitute with feta cheese (if you want a tangy flavor), parmesan or Romano. I know it took me a while before I could find it, but now I keep it stocked in my fridge at all times because it’s that good and tastes great with so many dishes.
Storage: Save any leftovers in an airtight food-safe container and reheat in the microwave or stove on low until warm throughout.
Ingredients
- 4 tbsp Butter
- 2 tbsp All-Purpose Flour
- 1 cup Heavy Cream
- 8 oz Monterey Jack shredded
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ancho Chile Powder
- ½ tsp Smoked Paprika
- 1 tbsp Hot Honey
- ¼ tsp Salt + Pepper each
- 1 cup Macaroni Noodles cooked to Al Dente
- 2 tbsp Cotija Cheese crumbled
- 1 tbsp Fresh Parsley chopped
Instructions
- Cook your macaroni noodles according to the box to Al Dente. Set aside once done.
- In a large sauce pot over medium heat, add the butter. Once melted, add the flour and whisk together to create a Roux (about 30 sec). Once it begins thickens, add in the heavy cream and whisk to blend it with the Roux. Allow it to thicken (about 3-4 minutes).
- Add in the shredded cheese and allow to melt while mixing continuously.
- Next add in the garlic powder, onion powder, ancho chile powder, smoked paprika, hot honey, and salt + pepper. Add more Salt + Pepper to taste if needed.
- Add in your cooked noodles and mix together until fully combined.
- Top with cotija cheese and parsley and enjoy!