Description
This Spicy Jalapeño Mac and Cheese takes classic comfort food to a whole new level with creamy, gooey cheese and the perfect hint of heat. It’s the ultimate crowd-pleaser for family dinners, parties, or cozy nights in — rich, flavorful, and easy to make. The jalapeños add a touch of spice that balances beautifully with the creamy cheese sauce, making each bite unforgettable.
Ingredients
-
12 ounces elbow macaroni (or your favorite pasta)
-
3 tablespoons unsalted butter
-
3 tablespoons all-purpose flour
-
3 cups whole milk
-
1 cup heavy cream
-
2 cups sharp cheddar cheese, shredded
-
1 cup Monterey Jack cheese, shredded
-
½ cup cream cheese, softened
-
3–4 fresh jalapeños, finely diced (adjust to your heat preference)
-
1 teaspoon garlic powder
-
½ teaspoon onion powder
-
½ teaspoon paprika
-
Salt and pepper, to taste
-
½ cup panko breadcrumbs (optional, for topping)
-
1 tablespoon butter (melted, for topping)
-
Fresh parsley or green onions for garnish (optional)
Instructions
-
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain and set aside, lightly coating with a bit of oil to prevent sticking.
-
While the pasta cooks, prepare the jalapeños. Remove seeds and membranes for less heat or keep them for extra spice. Dice finely.
-
In a small skillet, sauté the diced jalapeños in a little butter for 2–3 minutes to enhance their flavor. Set aside.
-
In a large saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 1–2 minutes until lightly golden.
-
Gradually pour in the milk and heavy cream, whisking continuously until the mixture thickens and smooths out — about 5 minutes.
-
Lower the heat and stir in garlic powder, onion powder, paprika, salt, and pepper. Slowly add the shredded cheddar and Monterey Jack cheeses, stirring until fully melted and creamy.
-
Add the softened cream cheese and mix until smooth.
-
Stir in the sautéed jalapeños and cooked pasta until evenly coated with the cheese sauce.
-
For a baked version, preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased baking dish. Mix the melted butter with panko breadcrumbs and sprinkle on top. Bake for 15–20 minutes until golden brown and bubbly.
-
Remove from the oven, cool for a few minutes, and garnish with parsley or green onions before serving.
Notes
-
For a milder dish, remove all seeds and membranes from the jalapeños or substitute with mild green chiles.
-
To make it gluten-free, use gluten-free pasta and replace the flour with cornstarch or rice flour.
-
For extra flavor, try mixing in smoked gouda, pepper jack, or fontina cheese.
-
If reheating, add a splash of milk to keep the sauce creamy.
-
The dish can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes