Add your seasonings and adjust as needed. Stir in the Velveeta in small amounts, gradually, until completely melted. In a medium saucepan, pour your milk and warm over medium heat.Shred your block cheeses, combine them, and set them aside too.Preheat your oven to 400º and grease a 9×13″ pan and set aside.
#Whete to but carolina reaper sauce update
I’ll update the photo with a better one as soon as I can and don’t forget there’s also my Ol’ School Mac & Cheese recipe to try out too! Print If you’d like to watch me prepare this Carolina Reaper Mac and Cheese, there’s a video on IGTV. I think the cheeses I’ve selected for this recipe blend really well together, with or without the pepper flakes, and as much as I always encourage experimenting and playing to your own tastebuds, I’ve got to recommend you try this recipe as written at least once. You can also omit the Carolina Reaper flakes completely – in fact, it’s one of the most popular recipes on Instagram so many of you have shared with me how much you enjoy the recipe without the heat. They are the Guinness World Record holder for hottest pepper, after all: way hotter than habaneros and jalapenos and ghost peppers and such. I recommend starting with less Carolina Reaper flakes than it calls for if you’re unfamiliar with them. This Carolina Reaper Mac and Cheese was something my daughter and I came up with together and it’s hot as hell. I just leave it out of my written recipes because I know that’s not for everyone.
Almost everything I make, if it’s savory? It’s also spicy.
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