Spicy Baked Mac and Cheese

There’s nothing quite like a cozy Southern classic when the mountain air turns and the leaves start showing off, but this time, we’re giving it a true Idaho twist. Mac and cheese has always been a fall favorite in Southern kitchens: warm, creamy, comforting, and absolutely unapologetic about being everyone’s go-to side dish (or let’s be honest… full meal).

But here in Idaho, we don’t just follow tradition, we make it our own. This version brings all that rich Southern creaminess you expect, then blends it with the heartiness and down-to-earth warmth Idaho is known for. It’s the kind of dish you bring to a potluck and watch disappear before you’ve even set down the pan.

So grab a sweater, preheat that oven, and get ready for a fall mac and cheese that’s equal parts Southern comfort and Idaho cozy.

Ingredients

• Macaroni noodles

• 3 Tbsp butter

• 2 Tbsp flour (easily substitute for gluten-free 1:1 blend) 

• 1 can (12 oz) evaporated milk

• 1 cup half & half

• ½ cup mozzarella, shredded

• ½ cup sharp cheddar, shredded

• ½ cup jack cheese, shredded

• Garlic Goddess Idahoan Seasoning (garlic, onion, sea salt and jalapeños) 

Instructions

1. Cook pasta: Boil macaroni according to the package, then drain.

2. Make the sauce in a cast iron skillet:

   • Melt butter in a pan.

   • Whisk in flour for 1 minute.

   • Slowly pour in evaporated milk, then half & half, whisking so it stays smooth.

   • Let it cook 3–5 minutes until slightly thick.

3. Season generously with Idahoan seasoning 

4. Add cheese: Stir in the cheeses (save a little for the top) until melted and smooth.

5. Combine: Add the cooked pasta and stir to coat.

6. Bake: Sprinkle remaining cheese on top, and bake at 375°F for 20 minutes or until bubbly and golden.