Smoky Hot Bacon Macaroni and Cheese

This dinners walkthrough stays in the order the work happens.

This smoky dish is the ultimate hot sauce lover’s macaroni and cheese! If you aren’t a fan of smoky cheddar, use a plain sharp cheddar or gouda. Delicious!

Find this and other great spicy recipes in Rachel Rappaport’s new cookbook, Cooking with Frank’s RedHot Cayenne Pepper Sauce: Delicious Recipes That Bring the Heat.

 

Smoky Hot Bacon Macaroni and Cheese

Smoky Hot Bacon Macaroni and Cheese Author: Foodieaholic Serves: 8 Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes, drained
• 3 tablespoons butter
• 3 tablespoons flour
• salt to taste
• black pepper to taste
• 1 cup milk, at room temperature
• 2 cups shredded smoked Cheddar cheese
• 3 tablespoons Frank’s® RedHot® Original Cayenne Pepper Sauce
• 4 slices thick cut bacon, cooked and crumbled
• 1 pound cooked macaroni
• 1⁄3 cup panko crumbs

Instructions

1. Preheat the oven to 350°F.
2. In a medium skillet, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.
3. Add the tomatoes and heat through, about 10 minutes. Set aside.
4. In a medium pan over medium heat, melt the butter. Add the flour along with salt and pepper and whisk until smooth, about 3 minutes.
5. Add the milk and whisk together until slightly thickened, about 5–10 minutes.
6. Whisk in the Cheddar and Frank’s® RedHot® Original Cayenne Pepper Sauce.
7. Add the tomato mixture, bacon, and macaroni; stir to evenly distribute.
8. Pour into a lightly oiled 2-quart baking dish. Top with a sprinkle of panko.
9. Bake covered about 15 minutes, then uncover and cook until hot and bubbly, about 10–15 additional minutes. Serve immediately.

3.2.2708