A delightful twist on the classic mac and cheese, this recipe incorporates a spicy kick and a creamy, cheesy texture that's perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect bake.
Cook the macaroni in a large pot of boiling salted water until al dente, then drain and set aside.
Cooking the pasta al dente prevents it from becoming mushy during baking.
In a large saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until softened.
Stir frequently to prevent the garlic from burning.
Stir in the flour and cook for 1 minute to form a roux.
Cooking the flour removes its raw taste and thickens the sauce.
Gradually whisk in the milk, ensuring a smooth mixture. Bring to a simmer.
Adding the milk slowly prevents lumps from forming.
Add the cumin, cayenne pepper, salt, and diced tomatoes. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Remove the saucepan from heat and stir in the cheddar, mozzarella, and parmesan cheeses until melted and smooth.
Stirring off heat prevents the cheese from curdling.
Combine the cooked macaroni with the cheese sauce in a large mixing bowl, ensuring the pasta is evenly coated.
Mix gently to avoid breaking the pasta.
Transfer the mixture to a greased baking dish and bake for 25-30 minutes until bubbly and golden on top.
For a crispy topping, sprinkle breadcrumbs mixed with melted butter before baking.
Let the dish cool slightly before serving. Enjoy your spicy baked macaroni and cheese!
Allowing it to cool slightly helps the sauce set for easier serving.
