Mad Macaroni & Cheese With Reapers

Trinidad, Vegetarian

There is so much to love about this FIERY Dish The complex flavours and not over the top heat makes this Mac ​and Cheese recipe an absolute must-try.



  • 350 gm jumbo Macaroni
  • 1/2 cup Vintage Cheddar Cheese
  • 1 cup Munster cheese
  • 2 cups Aussie jack cheese
  • 200 gm Velveeta (diced into cubes)
  • 2 cups Milk
  • 2 Eggs (beaten)
  • 250 gm unsalted Butter (diced into cubes)
  • 1/4 tsp dry Mustard
  • 1 tsp Sea salt
  • 2 Carolina Reaper finely chopped
  • 1 tsp cracked Black Pepper



  1. Preheat your oven to 180º and grease a 25×30 cm pan and set aside.
  2. Shred your block Cheeses, combine them, and set them aside too.
  3. In a medium saucepan, pour your Milk and warm over medium heat. Stir in the Velveeta in small amounts, gradually, until completely melted. Add your seasonings and adjust as needed. Lower the heat to the lowest setting.
  4. While making the sauce, boil your Macaroni. You want the noodles a tad undercooked. After you drain them, stir the cubed Butter into the noodles and set aside.
  5. Now temper your Eggs: scoop about 1/3 cup of cheese sauce out, and pour into the Eggs, whisking as you do. Repeat two or three times, whisking well between each addition. This slowly raises the temperature of your Eggs. If you add too much sauce at once they will scramble, so go slowly. Once the Eggs are heated, pour them into the cheese sauce along with 1/3 of the shredded cheeses. Stir to combine.
  6. Spoon half of the buttered Macaroni into your prepared pan. Cover with 1/3 of the remaining shredded cheese, then ladle half of the cheese sauce over it. Pour on the rest of the macaroni, then 1/2 of the remaining shredded cheese, then pour on the rest of the cheese sauce. Cover the top evenly with the rest of the shredded cheese.
  7. Bake for about 30 minutes, uncovered. Top should be nice and browned.