This easy and creamy Pioneer Woman Fiery Baked Pepper Mac and Cheese is the perfect comfort food for any day. With a blend of Cheddar, Gouda, and pepper jack cheeses, it’s hot, cheesy, and full of flavor. You can use simple ingredients and customize the heat level with your favorite peppers. Enjoy a quick, satisfying meal!
Ingredients Needed
- 8 ounces campanelle pasta
- Kosher salt
- 1 1/2 cups (360 ml) milk
- 4 ounces (115 g) cream cheese
- 3/4 cup (90 g) grated white Cheddar
- 3/4 cup (90 g) grated pepper jack
- 1/2 cup (60 g) grated Gouda
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh herbs (basil, parsley, oregano)
- One 4-ounce (115 g) jar pimientos, drained
- 2 tablespoons salted butter, melted, plus more for the baking dish
- 1/3 cup (40 g) seasoned panko breadcrumbs
- 3 mini peppers, sliced
- 1 jalapeño, sliced
- 1 poblano pepper, sliced
How To Make Fiery Baked Pepper Mac and Cheese
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Cook the pasta: Cook the campanelle pasta in salted water according to package directions, then drain and set aside.
- Prepare the cheese sauce: In a medium saucepot over medium heat, warm the milk and cream cheese until the cheese has melted and the milk starts to bubble.
- Melt the cheeses: Stir in all the grated cheeses (except for 1/4 cup each of white Cheddar and pepper jack). Stir until completely melted and smooth. Season with seasoning salt and black pepper.
- Combine pasta and cheese sauce: Add the cooked pasta, fresh herbs, and pimientos to the cheese sauce. Toss everything together.
- Transfer to baking dish: Transfer the pasta mixture to a buttered 9-inch square non-glass baking dish.
- Prepare the topping: In a small bowl, combine the melted butter with the panko breadcrumbs. Add the sliced mini peppers, jalapeño, and poblano peppers. Toss to coat.
- Assemble and bake: Sprinkle the reserved grated cheeses on top of the pasta, then top with the breadcrumb and pepper mixture. Bake for 18-20 minutes, or until golden and bubbly.
- Serve: Once baked, remove from the oven and serve hot. Enjoy this spicy, cheesy mac and cheese with a kick!
Recipe Tips
- Use the right pasta: Campanelle pasta holds the sauce well, but you can substitute with other short pasta like penne or elbow macaroni if needed.
- Don’t overcook the pasta: Cook the pasta al dente, as it will continue cooking in the oven, preventing it from becoming too soft.
- Melt the cheese carefully: Stir the cheese into the milk over medium heat to ensure it melts smoothly, avoiding clumps in your sauce.
- Adjust the spice level: For a milder version, remove the seeds from the jalapeño and poblano peppers, or use fewer peppers.
- Toast the breadcrumbs: Make sure the breadcrumbs are golden and crispy before serving for the best texture and flavor.
How To Store Leftovers
- Refrigerate: Allow the leftover Fiery Baked Pepper Mac and Cheese to cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftover Fiery Baked Pepper Mac and Cheese tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until hot.
- Reheating: To reheat leftover Fiery Baked Pepper Mac and Cheese, place it in an oven-safe dish, cover with aluminum foil, and bake at 350°F for about 20 minutes, or until heated through and bubbly.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 234 grams)
- Calories: 339 kcal
- Total Fat: 14 g
- Saturated Fat: 7 g
- Cholesterol: 30 mg
- Sodium: 920 mg
- Potassium: 281 mg
- Total Carbohydrate: 41 g
- Dietary Fiber: 2.1 g
- Sugars: 5 g
- Protein: 13 g
- Calcium: 199 mg
- Iron: 1.1 mg
More Pioneer Woman Recipes:
Pioneer Woman Fiery Baked Pepper Mac and Cheese
Description
This easy and creamy Pioneer Woman Fiery Baked Pepper Mac and Cheese is the perfect comfort food for any day. With a blend of Cheddar, Gouda, and pepper jack cheeses, it’s hot, cheesy, and full of flavor. You can use simple ingredients and customize the heat level with your favorite peppers. Enjoy a quick, satisfying meal!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Cook the pasta: Cook the campanelle pasta in salted water according to package directions, then drain and set aside.
- Prepare the cheese sauce: In a medium saucepot over medium heat, warm the milk and cream cheese until the cheese has melted and the milk starts to bubble.
- Melt the cheeses: Stir in all the grated cheeses (except for 1/4 cup each of white Cheddar and pepper jack). Stir until completely melted and smooth. Season with seasoning salt and black pepper.
- Combine pasta and cheese sauce: Add the cooked pasta, fresh herbs, and pimientos to the cheese sauce. Toss everything together.
- Transfer to baking dish: Transfer the pasta mixture to a buttered 9-inch square non-glass baking dish.
- Prepare the topping: In a small bowl, combine the melted butter with the panko breadcrumbs. Add the sliced mini peppers, jalapeño, and poblano peppers. Toss to coat.
- Assemble and bake: Sprinkle the reserved grated cheeses on top of the pasta, then top with the breadcrumb and pepper mixture. Bake for 18-20 minutes, or until golden and bubbly.
- Serve: Once baked, remove from the oven and serve hot. Enjoy this spicy, cheesy mac and cheese with a kick!
Notes
- Use the right pasta: Campanelle pasta holds the sauce well, but you can substitute with other short pasta like penne or elbow macaroni if needed.
- Don’t overcook the pasta: Cook the pasta al dente, as it will continue cooking in the oven, preventing it from becoming too soft.
- Melt the cheese carefully: Stir the cheese into the milk over medium heat to ensure it melts smoothly, avoiding clumps in your sauce.
- Adjust the spice level: For a milder version, remove the seeds from the jalapeño and poblano peppers, or use fewer peppers.
- Toast the breadcrumbs: Make sure the breadcrumbs are golden and crispy before serving for the best texture and flavor.
Pioneer Woman Fiery Baked Pepper Mac and Cheese