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Pepper Belly Pete Macaroni and Cheese Recipe

Pepper Belly Pete Macaroni and Cheese Recipe

Pepper Belly Pete Macaroni and Cheese Recipe is creamy, cheesy, and baked golden in 55 minutes for a comforting Cajun-style side dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Bake Time 35 minutes
Servings: 12
Course: Side Dish
Cuisine: American
Calories: 849
Ingredients Equipment Method

Ingredients
  

  • Butter - 4 tablespoons: Forms the base of the creamy cheese sauce.
  • All-purpose flour - 4 tablespoons: Thickens the sauce.
  • Smoked paprika - 1 teaspoon: Adds mild smoky pepper flavor.
  • Cayenne pepper - 1 teaspoon: Adds heat.
  • Grated onion - 1/4 cup: Adds savory onion flavor.
  • Garlic paste - 1 tablespoon: Adds a strong garlic note.
  • Heavy cream - 2 cups: Gives the sauce a creamy texture.
  • Milk - 2 cups: Loosens the cream and keeps the sauce from becoming too thick.
  • Evaporated milk - 12 ounces: Adds creamy dairy flavor.
  • American cheese - 16 ounces freshly grated: Creates a smooth, creamy cheese base.
  • Cheddar cheese - 16 ounces freshly grated: Adds sharp cheese flavor.
  • Elbow pasta - cooked al dente: Holds the creamy cheese sauce.
  • Worcestershire sauce - 1 tablespoon: Adds savory depth.
  • Monterey Jack cheese - grated: Creates the melted middle cheese layer.
  • Mozzarella cheese - grated: Covers the top with a soft melted cheese layer.
  • Cheese crackers - crushed: Add a crisp topping.

Equipment

  • Large saucepan or skillet
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Cheese grater
  • Oven-safe baking dish
  • Cooking pot for the pasta
  • Colander for draining the pasta
  • Mixing bowl for crushed crackers
  • Oven

Method
 

  1. Melt 4 tablespoons of butter in a large pan over medium heat. Stir in 4 tablespoons of all-purpose flour and cook for about 3 minutes, stirring often. The mixture should look smooth and thick with no raw flour taste.
  2. Stir in 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1/4 cup grated onion, and 1 tablespoon garlic paste. Mix well so the seasonings and aromatics are evenly combined.
  3. Slowly pour in 2 cups heavy cream while stirring. Add 2 cups milk, followed by 12 ounces evaporated milk. Keep stirring until the mixture is smooth and creamy.
  4. Gradually add 16 ounces freshly grated American cheese and 16 ounces freshly grated cheddar cheese. Add the cheese in portions, stirring after each addition until melted and smooth.
  5. Add the cooked al dente elbow pasta and 1 tablespoon Worcestershire sauce. Stir gently until the sauce coats all the pasta evenly.
  6. Grease an oven-safe baking dish. Add half of the macaroni mixture and spread it evenly. Sprinkle grated Monterey Jack over it, then add the remaining macaroni mixture.
  7. Cover the top with grated mozzarella cheese. Sprinkle crushed cheese crackers over the mozzarella, keeping the layer light enough for the cheese to melt properly.
  8. Bake at 350°F for 35 minutes. The macaroni should be hot, the cheese melted, and the cracker topping crisp and golden. Watch the topping near the end so it does not over-brown.
  9. Let the baked macaroni and cheese rest for about 5–10 minutes before serving. This gives the cheese sauce a little time to settle. Scoop it onto plates while it is warm, with the crisp cracker topping on each serving.