Secret Ingredient Mac and Cheese

secret ingredient mac and cheeseMac and Cheese oh how I love thee!

The same talented friend Brian, who put this spicy twist on flourless chocolate cake, has brought us this secret ingredient mac and cheese.  He does such an incredible job of adding a new spin to a classic dish!

I am not exaggerating when I say this is the best mac and cheese I’ve ever had.   The secret ingredients are cumin and paprika.  They add a depth to this dish that will leave you aching for your next bite.  Enjoy!


8 ounces pasta
6 tablespoon butter, divided in half
1/2 cup onion, diced
1 teaspoon cumin
1 teaspoon paprika
3 tablespoon flour
3 cups milk
3 heaping cups cheese (1/2 cheddar 1/2 asiago)
1 egg, beaten
salt & pepper to taste
1 cup bread crumbs


Pre-heat oven to 350

1. Boil pasta to al dente (2-3 minutes less than suggested)
2. Over medium heat, melt butter in a large skillet
3. Add onion, cumin, and paprika.  Cook for 3-5 min
4. Add flour/cornstarch.  Cook 2-3 min
5. Add milk.  Bring to boil, reduce to simmer for 10 min
6. Temper in beaten egg (this can be tricky; in a small bowl or cup with beaten egg in it add 2-3 spoonfuls of hot milk mixture to heat up egg slowly; then whisk heated egg into milk mixture)
7. Add 3/4 cheese to make cheese sauce
8. Add pasta to incorporate and Salt and pepper to taste
9. Pour into greased 2 quart casserole dish
10. Toast bread crumbs in 3 tablespoons butter.
11. Top mac and cheese with remaining 1/4 cheese and bread crumbs

Bake for 30 minutes until brown and bubbly

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