Carolina Reaper Mac & Cheese

Preheat your oven to 400°F and grease a 9×13" pan. Set it aside.

Get the sharp cheddar, Munster, and colby jack all shredded and mixed together. Set them aside—you’ll need them in just a bit.

Pour your milk into a medium saucepan over medium heat. Once it’s warm, start adding the Velveeta cubes a little at a time, stirring until completely melted. Toss in the dry mustard, seasoned salt, Carolina Reaper flakes, and cracked black pepper. Taste and adjust the seasonings if needed. Keep the sauce on low heat.

Boil the elbow macaroni until it’s just slightly under cooked—you want it to have a little bite. Drain the noodles and stir in the cubed butter until it’s melted and coating all the pasta. Set it aside.

Scoop out about 1/3 cup of the hot cheese sauce and slowly whisk it into the beaten eggs. Repeat this a few times—this gradually raises the temperature of the eggs so they don’t scramble when mixed with the hot cheese sauce. Once the eggs are warmed up, pour them back into the cheese sauce along with 1/3 of your shredded cheese mix. Stir everything together until combined.

Spoon half of the buttered macaroni into your prepared pan. Sprinkle 1/3 of the remaining shredded cheese over it, then pour half of the cheese sauce on top. Layer the rest of the macaroni, followed by another 1/2 of the shredded cheese, then pour on the remaining cheese sauce. Finish with the last of the shredded cheese on top.

Pop the pan into the oven and bake for about 30 minutes. You’ll know it’s ready when the top is golden and bubbly. Let it cool slightly before serving. Dassit!