Spicy Macaroni & Cheese Recipe #2

Worcestershire sauce, Liquid Smoke and dry white wine add a unique flavor to this basic macaroni and cheese recipe.

Recipe makes 8 servings.


  • 1 pound medium-size elbow macaroni
  • Boiling salted water
  • 1/3 cup unsalted butter
  • 1 medium-size onion, finely chopped
  • ½ cup finely chopped celery
  • 1/3 cup all-purpose flour
  • 2 ½ cups milk
  • 1 cup whipping cream
  • ¼ cup tomato paste
  • 1 teaspoon crushed red pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Liquid Smoke
  • 4 cups (1 pound) shredded sharp Cheddar cheese
  • ½ cup dry white wine
  • Salt and pepper
  • 1 red bell pepper, cut into rings


  1. Following package directions, cook macaroni in a large kettle of boiling salted water until al dente, then drain and set aside.
  2. Melt butter in a wide frying pan over medium heat. Add onion and celery and cook, stirring occasionally, until tender (about 5 minutes). Stir in flour and cook for 1 minute. Remove pan from heat and gradually stir in milk and cream and tomato paste. Re­turn pan to heat and cook, stirring constantly, until smooth and thick.
  3. Reduce heat and add crushed red pepper, Worcestershire, and 3 cups of the cheese. Stir until cheese melts; add wine. Combine cooked macaroni and cheese sauce; add salt and pep­per to taste.
  4. Turn into a shallow 3-quart baking dish; arrange bell pep­per rings on top, then sprinkle with remaining cheese.
  5. Bake, uncovered, in a 375° oven for 25 to 35 minutes or until bubbly and lightly browned.