Ingredients
Scale
- 8 oz (225 g) elbow macaroni or your favorite pasta
- 2 cups (480 ml) shredded sharp Cheddar cheese
- 1 cup (240 ml) grated Parmesan cheese
- 1/2 cup (120 ml) whole milk or heavy cream
- 1/4 cup (60 ml) hot sauce (such as Frank’s RedHot or your preferred brand)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- Salt and black pepper to taste
- Optional toppings: chopped chives, bread crumbs, or extra hot sauce
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden.
- Gradually add the milk or heavy cream, whisking constantly to create a smooth roux. Continue stirring until the mixture thickens, about 2-3 minutes.
- Reduce heat to low and add the shredded Cheddar cheese and grated Parmesan cheese. Stir until completely melted and the sauce is creamy.
- Mix in the hot sauce and season with salt and black pepper to taste. Adjust hot sauce levels based on your preferred spice intensity.
- Combine the cooked pasta with the cheese sauce, stirring well to coat all the noodles evenly.
- Serve hot, garnished with optional toppings like chopped chives or a drizzle of extra hot sauce.
Notes
- Adjust the hot sauce quantity based on desired spiciness.
- For a richer flavor, add a splash of external premium hot sauces.
- Use different cheeses like Gouda or Pepper Jack for varied flavors.
- Gently reheat leftovers with a splash of milk or cream for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
