Easy Macaroni Cheese Recipe – Paprika & Chilli Flavored Pasta

Last Updated on 2 months by Neha Deshmukh

Easy Macaroni Cheese Recipe – Paprika & Chilli Flavored Pasta

Hey everyone! If you’re anything like me, a big bowl of creamy, cheesy macaroni and cheese is the ultimate comfort food. I remember making this for the first time when my little one was feeling under the weather, and it instantly brightened their day (and mine!). This isn’t your average mac and cheese though – we’re adding a little kick with paprika and chilli powder for a flavour that’s warm, inviting, and totally addictive. Let’s get cooking!

Why You’ll Love This Recipe

This macaroni cheese is seriously easy to make, ready in under 30 minutes, and uses ingredients you probably already have in your pantry. But the real magic is in the flavour! The paprika and chilli powder add a subtle warmth that elevates this classic dish. It’s perfect for a quick weeknight dinner, a cosy weekend lunch, or even a potluck contribution. Plus, it’s totally customizable – I’ll share tons of variations later on!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups elbow macaroni (about 200g)
• 3 tablespoons butter (approx. 45g)
• 1 teaspoon paprika (approx. 5g)
• 1 teaspoon chilli powder (approx. 5g)
• 2 teaspoons dried Italian herbs (approx. 10g)
• 1 teaspoon onion powder (approx. 5g)
• 1 teaspoon garlic powder (approx. 5g)
• 3 tablespoons cake wheat or all-purpose flour (approx. 30g)
• 3 cups milk (720ml)
• Salt and pepper to taste
• 2 cups grated cheddar cheese (approx. 200g)
• 1 cup mozzarella cheese (approx. 100g) – optional, for topping

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Paprika & Chilli Powder: Don’t be shy with these! They add a lovely warmth and depth of flavour. I prefer sweet paprika, but smoked paprika works beautifully too for a more intense flavour.
• Flour Power: Now, about the flour. You can use either cake wheat (maida) or all-purpose flour. Cake wheat will give you an extra smooth and creamy sauce, almost velvety. All-purpose flour works perfectly well too, it just might not be quite as silky.
• Cheese, Please! Cheddar is the star here, but feel free to experiment. A little Gruyère or Monterey Jack can add a lovely complexity.
• Milk: Full-fat milk will give you the richest, creamiest sauce, but you can use lower-fat milk if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your macaroni in salted water according to the package directions. We want it al dente – slightly firm to the bite. Once it’s cooked, drain it and set it aside.
2. Now, in a large pan, melt the butter over low heat. This is where the magic begins! Add the paprika, chilli powder, Italian herbs, onion powder, and garlic powder. Sauté these spices in the butter for about a minute, until fragrant. It smells amazing at this point, doesn’t it?
3. Whisk in the flour and cook for another 2 minutes, stirring constantly. This creates a roux, which is the base of our creamy sauce.
4. Gradually pour in the milk while stirring continuously. This is important to prevent lumps! Keep stirring until everything is smooth and combined.
5. Simmer the sauce for about 15 minutes, stirring frequently, until it thickens. You want it to coat the back of a spoon nicely.
6. Remove the pan from the heat. Stir in the cooked macaroni and cheddar cheese until everything is fully coated in that glorious cheesy sauce.
7. Optional: If you’re feeling fancy (and who isn’t?), transfer the macaroni cheese to an oven-safe dish. Top with mozzarella cheese and broil for about 10 minutes, or until golden and bubbly.

Expert Tips

• Don’t Overcook the Pasta: Seriously, al dente is key. It will continue to cook in the sauce.
• Low and Slow: Keep the heat low when melting the butter and making the sauce. This prevents burning and ensures a smooth, creamy texture.
• Stir, Stir, Stir: I can’t stress this enough! Constant stirring is your friend when making a roux and simmering the sauce.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Mac and Cheese Adaptation: Swap the butter for vegan butter, the milk for plant-based milk (cashew or oat work well), and the cheddar and mozzarella for your favourite vegan cheese alternatives. Nutritional yeast adds a cheesy flavour too!
• Gluten-Free Mac and Cheese Adaptation: Simply use gluten-free flour instead of all-purpose flour. Bob’s Red Mill 1-to-1 Gluten Free Baking Flour is a great option.
• Spice Level Adjustment: If you’re not a fan of heat, reduce the amount of chilli powder. Or, if you like things spicy, add a pinch of cayenne pepper!
• Festival Adaptations: My aunt always makes this for Diwali – it’s a huge hit with the kids! It’s the perfect comfort food for any celebration.

Serving Suggestions

Serve immediately while hot and creamy. It’s delicious on its own, but also pairs well with a side salad or some steamed vegetables. A sprinkle of fresh parsley adds a nice touch of colour.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore the creaminess.

FAQs

What type of macaroni pasta works best for this recipe?

Elbow macaroni is classic, but you can use other small pasta shapes like shells, rotini, or cavatappi.

Can I make this macaroni cheese ahead of time?

You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it and stir in the cooked macaroni and cheese when you’re ready to serve.

How can I prevent the sauce from becoming grainy?

Low heat and constant stirring are key! Also, make sure to gradually add the milk to the roux, whisking continuously.

What’s the difference between using cake wheat and all-purpose flour?

Cake wheat (maida) creates a smoother, more velvety sauce, while all-purpose flour works well too, but might not be quite as silky.

Can I add vegetables to this macaroni cheese?

Absolutely! Steamed broccoli, peas, or spinach are all great additions. My kids love it when I sneak in some finely chopped carrots!