Zuri Nzinga from Nzingas Kitchen in Durham shares her famous mac n’ cheese. This is not your momma’s mac n’ cheese recipe: With hot sauce, muenster cheese, and paprika, this version of the classic side packs a punch. A creamy mixture of spiced macaroni with a crispy, cheesy topping balances the richness of heavy whipping cream and butter. With just four easy steps, this mac n’ cheese recipe, whether served as a side or a main, is a great addition to any meal.
4 cups elbow noodles
6 tablespoons butter, plus more
1 tablespoon flour
2 cups heavy whipping cream
1 teaspoon fresh garlic
1 teaspoon garlic salt
2 teaspoons black pepper
1 ounce hot sauce
1 teaspoon dry mustard
2 teaspoons paprika
2-3 cups sharp cheddar and muenster cheese
- Boil 2 quarts of water in pot over high heat. Add pasta and cook until al dente, about for 15 to 20 minutes. Drain pasta and set aside.
- Make the cheese sauce: While noodles cook, melt butter in pot and stir in flour, whisking constantly, to create a roux. Add cream in additions, and continue to whisk between each additions until roux turns thickens enough to add more liquid; add seasonings and whisk until smooth. Remove pot from heat and stir in cheese. Add noodles to cheese sauce and mix to coat thoroughly. Transfer mac n’ cheese in buttered baking dish and top with shredded cheese. Bake at 350 degrees for 20 minutes.
Recipe ByZuri Nzinga of Nzingas in Durham, North Carolina