Hot Honey Mac & Cheese
Hot Honey Mac & Cheese
Ingredients
For the Hot Honey
- 1/2 cup honey
- 1/4 cup Frank's RedHot
- 1 teaspoon chili flakes
For the Mac & Cheese
- 850 grams pasta
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 tablespoons chipotle in adobo
- 1 Knorr chicken bouillon cube
For the Mac Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
For the Cheese Blend
- 1 cup mozzarella
- 1 cup fontina
- 1 cup marble cheddar
Instructions
- 1
In a small saucepan, combine 1/2 cup honey, 1/4 cup Frank’s RedHot, and 1 teaspoon chili flakes.
⏱️ 3 min - 2
Heat the mixture gently over low heat, stirring until all ingredients are well combined and the honey is warmed through. Do not bring to a boil. Remove from heat and set aside to cool slightly.
⏱️ 5 min
- 3
Bring a large pot of water to a rolling boil. Add 850 grams pasta to the boiling water.
⏱️ 5 min
- 4
Cook the pasta according to the package instructions until it is al dente. Drain the cooked pasta and set aside. Optionally, reserve a small amount of pasta water if a thinner sauce is desired later.
⏱️ 10 min
- 5
In a large saucepan or Dutch oven, melt 4 tablespoons butter over medium heat.
⏱️ 2 min
- 6
Once the butter is melted, whisk in 4 tablespoons flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden and fragrant.
⏱️ 2 min
- 7
Gradually add 3 cups milk to the roux, whisking continuously to prevent lumps. Continue to whisk until the sauce thickens and becomes smooth and creamy.
⏱️ 5 min
- 8
Stir in 2 tablespoons chipotle in adobo and 1 Knorr chicken bouillon cube. Continue stirring until the bouillon cube is fully dissolved and incorporated into the sauce.
⏱️ 2 min
- 9
Reduce the heat to low. Add the mac seasoning: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir well to combine.
⏱️ 1 min
- 10
Gradually add the cheese blend: 1 cup mozzarella, 1 cup fontina, and 1 cup marble cheddar. Stir continuously until all the cheese has melted and the sauce is completely smooth.
⏱️ 3 min
- 11
If the cheese sauce is too thick, add a splash of the reserved pasta water (if any) until the desired consistency is achieved.
⏱️ 1 min
- 12
Add the cooked and drained pasta to the prepared cheese sauce. Stir thoroughly to ensure every piece of pasta is evenly coated with the rich cheese sauce.
⏱️ 2 min
- 13
Serve the hot mac & cheese immediately. Drizzle generously with the prepared hot honey before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Mac & Cheese
For the Hot Honey
- 1/2 cup honey
- 1/4 cup Frank's RedHot
- 1 teaspoon chili flakes
For the Mac & Cheese
- 850 grams pasta
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 tablespoons chipotle in adobo
- 1 Knorr chicken bouillon cube
For the Mac Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
For the Cheese Blend
- 1 cup mozzarella
- 1 cup fontina
- 1 cup marble cheddar
Instructions
- 1
In a small saucepan, combine 1/2 cup honey, 1/4 cup Frank’s RedHot, and 1 teaspoon chili flakes.
⏱️ 3 min - 2
Heat the mixture gently over low heat, stirring until all ingredients are well combined and the honey is warmed through. Do not bring to a boil. Remove from heat and set aside to cool slightly.
⏱️ 5 min - 3
Bring a large pot of water to a rolling boil. Add 850 grams pasta to the boiling water.
⏱️ 5 min - 4
Cook the pasta according to the package instructions until it is al dente. Drain the cooked pasta and set aside. Optionally, reserve a small amount of pasta water if a thinner sauce is desired later.
⏱️ 10 min - 5
In a large saucepan or Dutch oven, melt 4 tablespoons butter over medium heat.
⏱️ 2 min - 6
Once the butter is melted, whisk in 4 tablespoons flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden and fragrant.
⏱️ 2 min - 7
Gradually add 3 cups milk to the roux, whisking continuously to prevent lumps. Continue to whisk until the sauce thickens and becomes smooth and creamy.
⏱️ 5 min - 8
Stir in 2 tablespoons chipotle in adobo and 1 Knorr chicken bouillon cube. Continue stirring until the bouillon cube is fully dissolved and incorporated into the sauce.
⏱️ 2 min - 9
Reduce the heat to low. Add the mac seasoning: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir well to combine.
⏱️ 1 min - 10
Gradually add the cheese blend: 1 cup mozzarella, 1 cup fontina, and 1 cup marble cheddar. Stir continuously until all the cheese has melted and the sauce is completely smooth.
⏱️ 3 min - 11
If the cheese sauce is too thick, add a splash of the reserved pasta water (if any) until the desired consistency is achieved.
⏱️ 1 min - 12
Add the cooked and drained pasta to the prepared cheese sauce. Stir thoroughly to ensure every piece of pasta is evenly coated with the rich cheese sauce.
⏱️ 2 min - 13
Serve the hot mac & cheese immediately. Drizzle generously with the prepared hot honey before serving.
⏱️ 1 min