Habanero Mad Mac
Kick Up the Spice
This mac and cheese is full of cheese and spices. To make the dish hotter you can adjust the amount of habanero and/or powder.
Heat 2 tablespoons of olive oil in a saute pan over medium heat til oil ripples. Add 2 tablespoons of fresh habaneros. Heat until they turn yellow. Add two ladles of mac sauce which is about 8 ounces, 1/2 cup of cheese mix (equal parts shredded cheddar jack, parmesan, and mozzarella) and 1 teaspoon of habanero powder to mix. Stir pan constantly until all cheese is incorporated and sauce thickens. Then add 8 ounces of bowtie macaroni. Once everything is mixed together portion the mac into a bowl. Top each dish with the hell fire cruch topping. Sprinkle a 2 ounces of Parmesan cheese on top. Place in oven until cheese starts to slightly brown, about 4-5 minutes. Top with a fresh stemed habanera.
For the Hell Fire Crunch:
A tablespoon of habanero powdered per 1/2 cup of Doritos In a blender place Doritos and powder in and pulse a few times until well blended.
For the mac sauce:
Sauté onions for 3 minutes. Add garlic and continue to sauté until translucent. Add 1 qt cream and spices. Stir until spices are incorporated. Add remaining ingredients. Let simmer for 30-45 minutes, until everything is thoroughly heated and all spices have been incorporated.
Tips: To make the dish hotter you can adjust the amount of habanero and/or powder
This recipe was styled by chef Karen Pickus for Good Morning America.
Copyright Mad Donna's Restaurant
Recipe courtesy Rachel Fontenot for Habanero Mad Mac and Joyce Maloney for the mac sauce.