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Hell’s Kitchen Mac and Cheese

Hell’s Kitchen Mac and Cheese is a boldly imperfect comfort food dish that embraces chaos in the kitchen. It features gooey, melty cheese combined with al dente pasta, topped with crispy toasted breadcrumbs, resulting in a rich, sticky, and slightly messy final appearance that’s as rebellious as the show itself.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz elbow macaroni cooked until just al dente
  • 2 tbsp butter preferably unsalted
  • 1 tbsp all-purpose flour for thickening the sauce
  • 1 cup heavy cream full-fat for richness
  • 1 ½ cups shredded sharp cheddar cheese freshly grated for smooth melting
  • ½ cup panko breadcrumbs for topping, toasted until golden
  • 1 tsp hot sauce Tabasco or Sriracha for a spicy kick
  • 1 tsp Dijon mustard adds tang and depth
  • 2 tbsp butter for toasting breadcrumbs

Equipment

  • Large skillet (cast iron preferred)
  • Wooden spoon or silicone spatula
  • Grater
  • Measuring cups and spoons
  • Baking sheet (optional for breadcrumbs)

Method
 

  1. Cook the elbow macaroni in boiling salted water until just al dente, about 8 minutes. Drain and set aside, reserving a little pasta water for looseness.
  2. In your large skillet, melt 2 tablespoons of butter over medium-high heat until it shimmers and starts to smell nutty.
  3. Add the flour to the melted butter and whisk vigorously for about 30 seconds until the mixture bubbles slightly but remains pale.
  4. Pour in the heavy cream while stirring constantly. Allow it to simmer gently for 2-3 minutes until it thickens slightly and becomes fragrant.
  5. Reduce the heat to medium-low and gradually add the shredded cheddar cheese, handful by handful, stirring until each addition melts smoothly into the sauce.
  6. Stir in the hot sauce and Dijon mustard, then fold in the cooked pasta, tossing gently to coat everything evenly with the cheesy sauce. If the sauce is too thick, loosen it with a splash of reserved pasta water.
  7. In a small skillet or on a baking sheet, toast the panko breadcrumbs with 1 tablespoon of butter over medium heat until golden and crispy, about 2-3 minutes. Keep a close eye so they don’t burn.
  8. Sprinkle the toasted breadcrumbs evenly over the cheesy pasta in the skillet. Turn the heat up to medium-high and cook for another 2-3 minutes until the breadcrumbs are crispy and fragrant.
  9. If desired, broil the skillet on high for 1-2 minutes to get extra charred edges on the breadcrumbs, watching carefully to prevent burning.
  10. Remove from heat and let sit for 2 minutes to allow the sauce to set and flavors to meld. Serve straight from the skillet, with cheese stretch and crispy topping evident.

Notes

For extra chaos, throw in cooked bacon, hot sauce, or a sprinkle of smoked paprika for added flavor. Remember, the beauty of this dish is its wild, imperfect charm!