Smart Baked Mac & Cheese With a Kick

READY IN: 45mins
Recipe by EveryoneLovesaSprin

I first found this recipe on the, courtesy of Alton Brown. After making it a few times and tweaking it a bit here and there (my husband and I try to eat healthy), I now make it regularly just the way I like it! Hope you enjoy.

Top Review by Sydney Mike

Made this primarily for a neighbor couple who love it when I make mac & cheese for them, but I did keep enough right here for the 2 of us! The only change I made in it was to drop the amount of cayenne pepper to half of what was indicated! Also topped it all off with some nutty, whole grain bread crumbs that I fix here at home! Wonderfully tasty, & something I'll be making again, both for us & for the neighbor couple! Thanks for sharing it! [Made & reviewed in Zaar Chef Alphabet Soup tag]

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cook pasta in large pot of salted water to al dente. Drain pasta and leave to cool.
  3. To begin the roux, melt butter in seperate medium pot. Whisk in flour and mustard, stirring while cooking for about 5 minutes. Stir in the milk and continue cooking and stirring until liquid begins to thicken. Then stir in onion, bay leaf, paprika, cayenne pepper, chili powder, cumin and hot sauce. Let simmer for ten minutes, stirring frequently. Remove the bay leaf.
  4. In small bowl, whisk egg until smooth and temper into the roux. Stir in 3/4 of the cheese. Stir until cheese is melted and egg is mixed throughout. Season cheese sauce with salt and pepper.
  5. Pour half the cooked macaroni into 2 quart casserole dish. Pour half the cheese sauce over the macaroni. Pour remainder of macaroni in casserole dish and top with remaining cheese sauce. Mix well and sprinke leftover cheese on top.
  6. *If a topping is desired, melt 2-3 TBSP Smart Balance and mix with 3/4 cup whole wheat or Panko bread crumbs. Sprinkle over top of macaroni.*.
  7. Bake at 350 for 30 minutes. Remove from over and let sit for 5 to 10 minutes before serving.

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