Turn your cheesy favorite into a spicy delight!
Who can resist mac and cheese? We sure can’t, especially when it’s transformed into something a whole heck of a lot spicier. Take for instance this spicy jalapeño mac and cheese recipe. It’s mouth-watering just reading it.
Want to turn it up a notch? We love swapping in serrano chilies to kick up the heat. Need it turned down? Try using a milder cheese than pepper jack.
- 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
- 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.
Decrease the heat by substituting pepper jack for a mild cheese like white cheddar.