Hearty Mac And Cheese

A spicy take on a classic creamy Mac and Cheese bake using Cheddar, Gruyere, Parmesan and Fontina cheese complimented with our Cholula® Original Hot Sauce
20 min
25 min

Servings: 8


  • 4 cups macaroni pasta
  • 5 tbsps unsalted butter
  • 1 L milk
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 3 fresh sprigs of thyme
  • 1 tsp ground mustard powder
  • 2 tbsps all-purpose flour
  • 1/2 cup Cholula® Original Hot Sauce
  • 1 cup grated tasty cheese
  • 1 cup grated Gruyere cheese
  • 1 cup grated Fontina cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper


  • 1 Cook macaroni as directed on package for al dente pasta. Drain well. Toss with 2 tablespoons of the butter; set aside.
  • 2 Preheat oven to 175°C. Grease 33cm x 22cm deep, oven proof dish with 1 tbsp of the butter; set aside.
  • 3 Place milk in medium saucepan. Add onion, garlic, bay leaf, thyme and mustard. Heat on medium-low heat until the milk starts to steam, about 10 minutes. Remove from the heat; set aside.
  • 4 In a separate large saucepan melt 2 tbsp of remaining butter on medium heat. Sprinkle in flour. Cook and stir for 2 - 3 minutes until well blended and bubbly.
  • 5 Strain milk mixture through fine sieve into large saucepan with flour mixture, whisking constantly to break up any lumps. Stir in Cholula® Original Hot Sauce. Cook, stirring frequently 5 minutes or until mixture is thickened. Remove from heat. Stir in half of the cheeses until melted and smooth. Add salt and pepper to taste. Add macaroni and all but 1 cup of the remaining cheese, stirring to mix. Transfer to prepared baking dish.
  • 6 Sprinkle remaining cheese evenly over top. Bake 25 - 30 minutes or until cheese is melted and top is lightly browned. Serve with additional Hot Sauce, if desired.
  • 7 Adapted from Recipe by Chef Albert Ngo, Delaware North Sportservice at Red Bull Arena.