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Jalapeño Mac and Cheese
pepper jack shredded cheese
(typically 4 packages if buying pre-shredded)
chopped (remove seeds for less heat)
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.
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.