Spicy Baked Macaroni and Cheese

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

8 ounces (about 2 cups) uncooked elbow pasta

Kosher salt

8 ounces Cabot Habanero Cheddar Cheese

4 ounces Cabot Vermont Sharp Cheddar Cheese

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 tablespoon yellow mustard

1/2 teaspoon smoked paprika

Directions

Heat the oven to 400˚F.

Cook the pasta in boiling salted water until al dente (cooked, but still retains some bite). Drain and rinse the noodles in cold water; set aside.

Meanwhile, grate both cheeses and combine, reserving about 1/2 cup of shredded cheese for later. Heat a pan or skillet over medium heat with the butter; add the flour and cook, whisking regularly, for 1 minute.

Slowly whisk in the milk; let come up to a simmer and cook until thickened, 5 to 10 minutes. Stir in the bigger portion of cheese until melted. Add the mustard and paprika, and season to taste with salt.

Fold the cooked pasta into the cheese sauce (and transfer to another container if you wish). Sprinkle with the reserved cheese and bake until bubbling, 15 to 20 minutes. Let cool slightly before serving.