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Spicy Mac and Cheese Sauce Recipe (with Goat Milk)

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter generous
  • 2 tbsp flour generous heap
  • 2.5 cups milk whole cow’s milk or goat milk
  • 2 cups grated sharp cheddar cheese
  • 3 tsp paprika
  • 1 tsp cayenne
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp pepper

Method
 

  1. Preheat your oven to 400 degrees °F.
  2. Butter a 9 x 13 pan (optional, usually I skip this step with my Jadeite pan).
  3. Cook a 500g bag of pasta and drain well.
  4. Return the pasta to the pot and set aside.
  5. Pour the hot sauce on the cooked noodles and stir together.
  6. Bake 25-30 minutes (until the top is a little browned, with slight crispy cheese).

Notes

How to Make the Cheese Sauce:
  1. Start by making a simple roux: melt the butter in a pot over low heat.
  2. Once the butter is melted, add the flour (I usually just throw both in together but if you’re new to this, start with the butter).
  3. Working quickly, whisk the flour and butter mixture so it makes a paste.
  4. Once you’ve made a paste, keep whisking and quickly cook it for one minute (still low heat).
  5. Whisk in the milk and increase heat to bring to a boil – mixture will start to thicken and gently bubble (this takes about 15 minutes).
  6. Keep whisking as it heats – it can burn to the pan during this process, so keep the milk moving.
  7. Once the sauce bubbles, turn off the heat and stir in the spices.
  8. Add the shredded cheese and stir until the cheese is melted.
  9. Remove the sauce from the hot element.