The only thing better than homemade Mac and Cheese, is Afghan Macaroni and Cheese. This cheesy Mac is a fiery fusion of traditional Mac and cheese, with some Afghan heat and seasonings.
Want to make the most amazing Afghan Macaroni and Cheese and make it the most cheesy version you’ve ever seen? Follow our process!
Our style of Afghan Macaroni and Cheese really takes your standard Mac and Cheese and blows it out of the water! The fiery flavors and the perfect blend of seasonings give it such a nice twist that you’ll wonder where it was all your life.
This Afghan Macaroni and Cheese is a masterpiece and it will seriously tingle your senses like Spider-man. Sauté those onions and jalapeños with butter and garlic and let get nice and soft. You’ll start to smell the beautiful aroma of this dish. Then you start with the dairy and get that sauce going with whole milk, half and half cream and the amazing cheeses. These cheeses can vary depending on your own preference but we go with Pepper Jack, Mozzarella, and Cheddar. Let that melt into a nice sauce full of richness and decadence.
You can top this with any garnish, such as Cilantro, Red Pepper Flakes, and more Jalapeños. Don’t be boring and have standard Mac and cheese, spice it up to Afghan Style!
Look at that creaminess! Wowzaaa!
Tips on Making The Best Afghan Macaroni and Cheese
Don’t skip the Onions and Jalapeños: Saute the diced onions and jalapeños in butter until softened before you add the flour in. This is going to create a nice base for the entire dish. Let those veggies cook and let that aroma fill the room before continuing.
Smooth Sauce: When you add the flour, the whole milk and the half and half cream, whisk them slowly into the pot. Don’t add it in all at once or you won’t get a smooth sauce. This will help you keep it lump-free. Stir continuously as best as you can and prevent those lumps! Wait for a nice silky texture before continuing.
Spices: Keep those spices balanced. Use paprika and turmeric to add some color to the cheesy sauce. Be careful not to overdo it here. You don’t want it to look to “turmericy” and stain your pot! Start with what we recommend and work your way into more if you desire. But just remember, you’re adding cheese into this and that’s going to add more flavor.
Slowly Add The Cheese: Same as with the flour, whole milk and half and half, you’ll want to slowly and gradually add the cheese in. Don’t throw it all in at once. Whisk slowly and ensure that the cheese melts fully and becomes nice and smooth. You will get a nice creamy consistency if you do it this way.
Sauce Thickening: Let the sauce simmer for a bit longer to help it thicken a bit more. You want It to coat the back of the spoon. If it’s running off the spoon then keep allowing it to thicken. When this is ready, you can move on to adding it to the cooked noodles.
Garnishes: As always, garnishing is an important part of our recipes. Add some fresh Cilantro, Red Pepper Flakes, or more Jalapeños to the top of the Afghan Macaroni and Cheese and you will get that beautiful visual appeal as well as even more delicious flavors.
Follow these tips and you too will have the perfect Afghan Macaroni and Cheese!
Afghan Macaroni and Cheese Ingredients
- 1 lb Macaroni Noodles
- 1 stick Butter (split)
- 1 Onion (diced)
- 2 Jalapeños (diced)
- 1/2 cup All-Purpose Flour
- 2 cups Whole Milk
- 2 cups Half and Half
- 2 tsp Paprika
- 1/2 tsp Turmeric
- Salt & Pepper (to taste)
- 1/2 tsp Ground Mustard (or Dijon)
- 2 cups Sharp Cheddar Cheese (shredded)
- 1 cup Pepper Jack Cheese (shredded)
- 1 cup Mozzarella (shredded)
Afghan Macaroni and Cheese Instructions
To make this delicious Afghan Mac and cheese fusion, begin by sautéing diced onions, jalapeños, and minced garlic in 1/2 stick butter.
Once softened, add remaining 1/2 stick of butter, and flour, then whisk.
Slowly add in whole milk and then half and half, while continuously whisking.
Then add paprika, turmeric, salt, pepper, and dijon mustard. Mix together and let sauce come to a simmer to thicken.
This will take about 7 minutes. You’ll know it’s ready when the sauce coats the back of a spoon.
Next, add the cheese in increments, stirring until well combined and completely melted.
Once it’s ready, pour the cheesy goodness over your cooked noodles, garnish with red pepper flakes, chopped jalapeños and cilantro, and enjoy!
STORAGE RECOMMENDATIONS
REFRIGERATION
Afghan Macaroni and Cheese can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
SEPARATION
Store the sauce separately if possible to make sure the Afghan Macaroni and Cheese maintains its texture and integrity. Prevent them from getting soggy this way!
FREEZING
Afghan Macaroni and Cheese can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave if you need to but we recommend you use the steamer again to gently reheat the Afghan Macaroni and Cheese.
This Afghan Macaroni and Cheese can have a bit of a kick to it with the inclusion of the jalapeños in the recipe. You can control this, however, and either add more or use less. This is all about your personal preference. Start with what we used because our version is mild.
Definitely! You can use any type of cheese you want, just keep in mind that the texture and flavors will certainly change. Some good options are Gouda, Gruyere, or Monterey Jack
Afghan Macaroni and Cheese can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days. Afghan Macaroni and Cheese can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
You can certainly do that. Substitute the noodles for a gluten-free version and make sure to use a gluten-free all-purpose flour for the sauce.
No absolutely not. You can take them out. Just skip that step but we recommend it because it gives it a nice satisfying crunch and honestly it doesn’t make the dish as spicy as you’d think because of it being cooked down quite a bit during the process.
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this afghan macaroni and cheese or just eat by itself
Kabuli Palaw, Afghan Brown Rice
LOVE OUR AFGHAN MACARONI AND CHEESE? GIVE US FEEDBACK
If you make our Afghan Macaroni and Cheese, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Afghan Macaroni and Cheese
Ingredients
- 1 lb Macaroni Noodles
- 1 stick Butter
- 1 Onion, diced
- 2 Jalapeños, diced
- 1/2 cup All-Purpose Flour
- 2 cups Whole Milk
- 2 cups Half and Half
- 2 tsp Paprika
- 1/2 tsp Turmeric
- Salt and Pepper to taste
- 1/2 tsp Dijon Mustard
- 2 cups Sharp Cheddar Cheese, shredded
- 1 cup Pepper Jack Cheese, shredded
- 1 cup Mozarella, shredded
Instructions
- To make this delicious Afghan Mac and cheese fusion, begin by sautéing diced onions, jalapeños, and minced garlic in 1/2 stick butter.
- Once softened, add remaining 1/2 stick of butter, and flour, then whisk.
- Slowly add in whole milk and then half and half, while continuously whisking.
- Then add paprika, turmeric, salt, pepper, and dijon mustard.
- Mix together and let sauce come to a simmer to thicken. This will take about 7 minutes. You’ll know it’s ready when the sauce coats the back of a spoon.
- Next, add the cheese in increments, stirring until well combined and completely melted.
- Once it’s ready, pour the cheesy goodness over your cooked noodles, garnish with red pepper flakes, chopped jalapeños and cilantro, and enjoy!
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