Jalapeño Mac and Cheese

Jalapeño Mac and Cheese

Creamy and fiery, delicious with barbecue or as a lunch on its own.

Course Meal, Side

Keyword Jalapeno Pepper, Serrano Pepper

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 424kcal

Ingredients

1 pound macaroni
1.5 pounds pepper jack shredded cheese (typically 4 packages if buying pre-shredded)
2 cups milk
5 jalapeño peppers chopped (remove seeds for less heat)
1 white onion chopped
1 tablespoon chopped garlic
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit
Cook the macaroni in boiling water with a pinch of salt until the pasta is al dente. Remove from heat and drain.
In a medium pan, heat the olive oil and sauté the jalapeño peppers, garlic and onions for 2 to 3 minutes. Remove from heat and set aside.
In a skillet, heat the butter until melted and add in the flour. Mix to a paste.
Add in milk very slowly (a few tablespoons at a time) and whisk to combine properly.
Continue to whisk and heat mixture. Once combined and slightly thickened, add in 2/3 of the cheese and stir.
Stir in the macaroni and the hot peppers.
Spray a 9" x 13" baking pan with non-stick oil and pour the mixture into the pan.
Sprinkle the mix with the remaining cheese (optional: also top with jalapeño wheels) and bake for 15 minutes. Look for the cheese on top to turn a golden brown.
Remove from oven and let the mac and cheese sit for 5 minutes.
Serve.

Video

Notes

Increase the heat by substituting 2 of the jalapeño peppers for serrano peppers.
Decrease the heat by substituting pepper jack for a mild cheese like white cheddar.

Nutrition