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Hell’s Kitchen Mac and Cheese

This bold and chaotic mac and cheese combines sharp cheddar, smoky bacon bits, and a crunchy breadcrumb topping for a gritty, satisfying dish. The recipe involves boiling pasta, creating a smoky cheese sauce, and baking until bubbling and golden, resulting in a crispy crust and creamy interior that reflect the high-pressure energy of a busy kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g pasta (penne or elbow macaroni) al dente
  • 4 tbsp butter
  • 2 tbsp flour all-purpose
  • 2 cups warm milk
  • 2 cups shredded sharp cheddar cheese good quality for punch
  • 6 slices bacon fried until crispy and crumbled
  • 1 cup breadcrumbs toasted until golden
  • 1 tsp smoked paprika optional, for extra edge
  • 1 tbsp hot sauce adjust to taste
  • Salt and pepper to taste

Equipment

  • Large pot
  • Saucepan
  • Whisk
  • Baking dish
  • Spatula

Method
 

  1. Bring a large pot of salted water to a boil, then add your pasta and cook until just al dente, about 1 minute less than package instructions. Drain and set aside.
  2. While the pasta cooks, fry the bacon slices in a skillet until deeply crispy and smoky, then crumble into small pieces. Set aside.
  3. In a saucepan over medium heat, melt the butter until it starts to smell nutty, then whisk in the flour and cook for 1-2 minutes until lightly golden.
  4. Gradually pour in warm milk, whisking constantly to create a smooth, thickened sauce that coats the back of a spoon—about 5 minutes.
  5. Lower the heat and stir in the shredded cheddar cheese in small handfuls until melted and glossy. Add hot sauce, salt, pepper, and smoked paprika if using, then taste and adjust seasoning.
  6. Mix the cooked pasta into the cheese sauce, stirring well so every bit is coated with that cheesy, smoky goodness.
  7. Transfer the cheesy pasta mixture into a baking dish, spreading it out evenly. Sprinkle the toasted breadcrumbs over the top for a crispy finish.
  8. Bake in a preheated oven at 200°C (390°F) for 15-20 minutes until bubbling and the top is golden brown and crackling.
  9. Remove from the oven and let it rest for 5 minutes—this helps the cheese sauce set slightly and makes serving easier.
  10. Dish out hot, with crispy breadcrumb topping crackling under your fork, and enjoy the bold, chaotic flavors that make this dish a true comfort with an edge.

Notes

For extra smoky flavor, add more smoked paprika or a splash of liquid smoke. Adjust hot sauce to your spice preference.