Adventures of the Accidental Chilehead


The Sauce Goddess

sauce goddess

I love using super hot chiles as an ingredient to flavor sauces, oils and so on without actually using the chile. This first recipe I am sharing is one of my favorite things to make. It’s something my Mom taught me when I was in college. I have since added bacon and other cheeses (like blue cheese) to make it my own. This version is super spicy and delicious. Wondering what it is? Well we are going to make rich creamy super spicy bacon mac and cheese….. yummmmmm.

First, we need to make the ingredient that will be the base; spicy milk. Then we will use the milk to make a creamy super spicy white sauce. You can see there is some versatility in the spicy milk. We can use it for a lot of other recipes too. There is also a link to a video I did during the Feast Your Eyes on This cooking competition a couple of years ago. Jim Duffy at Refining Fire Chiles provided some beauties in some bright red Morgua Scorpion peppers.

The first time I made this for my family it was way too hot. Not enjoyable, just nasty spicy it terms of what I want to put into my mouth and enjoy. It tasted good for 20 seconds and then we all looked at each other and grabbed milk, cream cheese, and everything we could think of to make the extreme heat go away. In the end we had to add sour cream and cream cheese to mellow out the heat so we could enjoy the delicious mac and cheese.

This version of the recipe is still super hot, trust me.  If you use a single Moruga Scorpion pepper for this recipe it will be awesome, fabulous and really hot. Smokin’ Ed’s Carolina Reaper would be great too.

Mac and Cheese with an easy white sauce (also gluten free white sauce)


1 Moruga Scorpion pepper, ghost chile or Reaper, or 2 Habaneros
2 Tbsp Sauce Goddess Sweet Heat (my all purpose seasoning)
2 cups grated cheese (cheddar or blue cheese or a combination of both)
½ cup cooked diced bacon
1 lb pasta, cooked
2 cups milk
2 Tbsp corn starch (this is what makes our white sauce gluten free)


1. Cut the chiles in quarters, stems, veins, seeds and all. You can also use dried chiles.
2. Place milk into a large sauce pan (big enough to fit the 2 cups of milk and cheese).
3. Add pepper pieces and bring to a simmer. Remove from the heat and let steep for 20-30 minutes.
4. Remove peppers and let milk cool slightly. Ta Da! You have spicy milk.
5. Place one cup of spicy milk and 2 Tbsp corn starch into a pint or quart jar with a tight fitting lid. Shake well.
6. Pour the slurry back into the spicy milk and heat on low.
7. Add cheeses until melted and sauce is a delicious spicy cheese sauce.
8. Add bacon.
9. Stir in cooked pasta (gluten free, regular or whole wheat… whatever you like)
10. Eat now or bake for 20 minutes in a buttered baking dish with Deano’s Jalapenos on top… full flavor and spice.

I hope you enjoy this recipe as much as I do. For flavor variations, you can use a smoky Ghost Chile and Italian sausage instead of bacon. The variations are actually the fun part of cooking like this. The master mac and cheese is so good and the changes you make are all your own.

Lastly, if you really like it hot, and don’t want to remove the chiles, I suggest making your corn starch slurry in the blender with the used chiles. Then the sauce will have a cool bright red, orange or yellow color as well as way more heat.

Jennifer Reynolds
Sauce Goddess Gourmet LLC
PO Box 9355
San Diego, CA 92169
619-990-8684 ph
424-371-1435 fx

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