Spicy Mac & Cheese with Komodo Red

Spicy Mac & Cheese with Komodo Red

This isn't your boxed mac and cheese. Rich, creamy, and packed with Komodo Red's signature lingering heat, this recipe turns comfort food into an experience.

Ingredients

• 1 lb elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups whole milk
• 2 cups sharp cheddar, shredded
• 1 cup gruyère, shredded
• 3-4 tablespoons Komodo Red sauce
• 1 teaspoon mustard powder
• Salt and pepper
• Panko breadcrumbs and butter for topping

Instructions

1. Cook macaroni 1 minute short of al dente. Drain and set aside.
2. Melt butter in a large pot. Whisk in flour and cook 1 minute (roux).
3. Gradually whisk in milk. Cook until thickened, about 5 minutes.
4. Remove from heat. Stir in cheeses until melted. Add Komodo Red and mustard powder.
5. Fold in pasta. Transfer to a baking dish.
6. Top with buttered panko. Bake at 375°F for 20 minutes until golden and bubbling.

Chef's Notes

The galangal in Komodo Red adds an aromatic quality that makes this mac and cheese taste complex and sophisticated. The heat builds as you eat — by the last bite, you'll be reaching for a cold drink (and a second serving).

Prep Time: 15 min | Cook Time: 30 min | Serves: 6