Carolina Reaper Mac ‘n’ Cheese Bites

Allergens

Dairy, Wheat

Ingredients

• 8 oz elbow pasta
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 2 tbsp unsalted butter
• 2 tbsp all
• purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced Carolina Reaper peppers, seeded and deseeded (wear gloves while handling)
• 1 cup panko breadcrumbs
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin and set aside.
2. Cook the elbow pasta according to package instructions until al dente, then drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Slowly pour in milk while continuously whisking. Bring the mixture to a simmer and cook for 2 3 minutes or until it thickens.
4. Remove from heat and stir in cheddar cheese until fully melted and incorporated. Season with salt, black pepper, and diced Carolina Reapers. Mix well.
5. Combine cooked pasta with the cheese sauce, stirring until evenly coated.
6. Spoon the mixture into the greased mini muffin tin cups, filling them to the top.
7. In a small bowl, mix panko breadcrumbs and olive oil. Sprinkle the mixture on top of each cup of mac 'n' cheese.
8. Bake for 15 20 minutes or until the tops are golden brown and crispy.
9. Remove from the oven and let cool slightly before transferring to a serving plate. Garnish with fresh parsley and serve hot.

Chef’s Insight

The combination of creamy mac 'n' cheese and spicy Carolina Reaper peppers creates a perfect balance of flavors.

Notes

Be cautious when handling Carolina Reaper peppers as they are extremely spicy. Wear gloves and wash your hands thoroughly afterward.