Recipe Background
Bang-Bang Mac & Cheese combines three cheeses with cayenne heat and a crunchy topping for a satisfying meal.
The first time I made Bang-Bang Mac & Cheese, I was celebrating my first tax refund after landing a somewhat stable freelance gig. Feeling flush, I decided to splurge on three different cheeses instead of my usual one. The combination of extra-sharp cheddar, Monterey Jack, and Colby-Jack felt like a decadent treat, akin to a mini culinary party. I discovered that adding a touch of cayenne pepper gave it the thrilling kick I craved. I can remember vividly my giddiness as I stirred the bubbling, cheesy cauldron while the panko breadcrumbs toasted to a crisp finish.
As I waited that agonizing 10 minutes for the mac & cheese to set, I reflected on the simple joys of creamy noodles and savory sauces. If I had learned anything from my mentor in those early days, it was that waiting is an integral part of culinary artistry. Letting the dish rest ensured clean, cohesive slices that didn’t drool across the plate—a small detail, but it felt like a professional touch. My living room became my personal theater as I served it up, the golden breadcrumb topping breaking open to reveal the silky pasta within. Tax season never tasted so good.
Ingredients
- 1 (16-ounce) package medium shells pasta
- 5 tablespoons unsalted butter divided
- 1 cup panko breadcrumbs
- 1 cup whole milk
- 1/2 teaspoon cayenne pepper
- 1 (8-ounce) package extra-sharp cheddar cheese shredded
- 1 (8-ounce) package Monterey Jack cheese shredded
- 1 (8-ounce) package Colby-Jack cheese shredded
- salt to taste
- pepper to taste
Directions
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch casserole dish.
- In a large pot of salted, boiling water, cook the pasta to al dente, according to package directions.
- Drain the pasta.
- In a large skillet, melt 2 tablespoons of the butter.
- Add the breadcrumbs and sauté, stirring frequently, until toasty brown.
- Pour the breadcrumbs into a bowl and set them aside.
- In the same skillet, melt the remaining 3 tablespoons of the butter.
- Add the milk and the cayenne.
- Add the cheddar, the Monterey Jack, and the Colby-Jack and melt until a smooth sauce forms.
- Fold the pasta into the cheese sauce in the skillet.
- Season the pasta mixture with the salt and the pepper.
- Pour the pasta mixture into the prepared casserole dish.
- Top the mac & cheese with the panko breadcrumbs.
- Cover and bake for 25 minutes, removing the lid for the last 5-10 minutes.
- Let the mac & cheese sit for 10 minutes before serving.
- Serve!
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