If you like a little heat with your comfort food, this jalapeno mac and cheese will be your new favorite side dish or go-to dinner recipe. Made on the stovetop with fresh jalapeños, creamy cheddar, and smoky gouda cheese, every bite is bursting with flavor. This spicy mac and cheese is easy to whip up, and it pairs perfectly with my jalapeno creamed corn for a spicy feast!
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
This recipe for mac and cheese with jalapenos is one of my favorite easy side dishes! If you’re in the mood for something hearty and nostalgic, try serving it alongside my sloppy joes with cheese—the sweet and savory flavors are a match made in comfort food heaven.
Jump to:
About Jalapeno Mac and Cheese
Mac and cheese is the ultimate comfort food, but sometimes I find myself craving something with a little more kick. That’s exactly why I created mac and cheese with jalapenos—it takes the creamy, cheesy goodness we all know and love and gives it a bold, spicy twist.
It’s quick and easy to make, coming together on the stovetop in under 30 minutes, which makes it perfect for busy weeknights. But don’t let its simplicity fool you—the unique flavor and creamy texture make it a show-stopping dish for entertaining. Serve it at a potluck or family gathering, and watch how quickly it disappears.
Ingredients
- Classic elbow macaroni holds the creamy sauce perfectly in its ridges, ensuring every bite is coated in cheesy goodness. If you don't have this type of pasta, I suggest using rotini or shells.
- Butter creates a rich base for the roux, which thickens the sauce and adds depth to the overall flavor.
- Flour forms the roux, the essential base for creating a thick, creamy sauce.
- Fresh jalapeños bring the heat and a bright, peppery flavor that brings bold flavor to this dish.
- Whole milk and heavy cream adds creaminess and helps create the smooth, silky texture of the cheese sauce.
- Cheddar cheese melts beautifully, providing the classic cheesy flavor everyone loves in mac and cheese. I suggest using mild cheddar as sharp cheddar cheese can taste grainy when melted.
- Smoked gouda cheese adds a subtle smokiness and creamy texture that complements the spice from the jalapeños.
See the recipe card for full information on ingredients and quantities.
How to Make Jalapeno Mac and Cheese
Step 1: Start by cooking pasta in a large pot. Blend the milk and one jalapeño in a food processor or blender until the jalapeño is finely minced and the milk is infused with its flavor. Set this mixture aside.
Step 2: In a large saucepan or large skillet, sauté jalapenos and garlic in unsalted butter until softened. Gradually whisk in the flour and cook for 1 minute to eliminate any raw flour taste.
Step 3: Slowly pour in the jalapeño-infused milk, whisking constantly to avoid lumps. Gradually add the heavy cream, continuing to whisk until the sauce is smooth and well blended.
Step 4: Add the salt, black pepper, paprika, cayenne, and onion powder. Stir until well combined.
Step 5: Take the saucepan off the heat and gradually stir in the shredded cheddar and gouda cheeses. Mix until the cheese is completely melted and the sauce is creamy.
Step 6: Add the cooked pasta to the cheese sauce, stirring until the pasta is thoroughly coated. Fill up a bowl and enjoy warm.
Expert Tips
Use freshly shredded cheese. While pre-shredded cheese is convenient, shredding your own is worth the effort. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, which can result in a grainy texture in your mac and cheese.
Don't rush the roux. Take the time to cook the flour for at least 1 minute to remove any raw flavor. When adding the milk and cream, pour slowly while whisking continuously to avoid lumps in your cheese sauce.
Adjust spice levels. I wrote this mac and cheese with jalapenos to have a medium spice level, but it’s easy to customize. For more heat, leave some seeds in the jalapeños since the seeds hold most of the spice. Using pepper Jack cheese will also increase spice levels. For less heat, reduce the number of jalapeños, use poblano peppers instead, or skip the cayenne powder.
Serving Suggestions
I love serving jalapeño mac and cheese because it’s a versatile dish that works for so many occasions. Whether you’re planning a holiday feast, a casual weeknight dinner, or a summer BBQ, this spicy twist on mac and cheese always hits the spot. It’s the perfect Thanksgiving side dish or an excellent addition to a backyard cookout.
For a complete and satisfying meal, pair this spicy mac and cheese with one of my favorite main dishes! The creamy, cheesy pasta perfectly complements the crispy texture of my air fryer chicken thighs or the golden crunch of panko crusted chicken.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop over low heat, adding a splash of milk or cream to restore its creamy texture. Alternatively, you can microwave individual portions in 30-second intervals, stirring in between, until warmed through.
To freeze, let the mac and cheese cool completely before transferring it to a freezer-safe container. Label with the date and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator.
Recommended
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Jalapeno Mac and Cheese
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Large pot to cook pasta
- large saucepan or skillet
- Blender or food processor
Ingredients
- ½ pound elbow macaroni about 2 cups of uncooked pasta
- ¼ cup unsalted butter
- 3 jalapenos halved and seeded
- 2 cloves garlic minced
- ¼ cup flour
- 1 cup milk
- 1 cup heavy cream
- ¼ teaspoon paprika
- ¼ teaspoon cayenne
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups mild cheddar cheese freshly shredded
- 1 cup smoked gouda cheese freshly shredded
Instructions
- In a large pot of salted water, cook macaroni according to package directions. Strain and set aside. Note: drizzle with olive oil to prevent pasta from sticking.
- In a food processor or blender, combine the milk and one jalapeño, halved and seeded. Blend until the jalapeño is finely minced and the milk is infused. Set aside.
- In a large saucepan, melt the butter over medium heat. Dice the remaining two jalapeños and add them to the pan. Sauté for 2-3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Gradually whisk the flour into the saucepan with the butter and jalapeños. Continue whisking until the flour is fully blended, and cook for about 1 minute to remove the raw flour taste.
- Slowly pour the jalapeño-infused milk into the saucepan while whisking constantly to prevent lumps. Gradually add the heavy cream, whisking until the mixture is smooth and well combined. Stir in the spices and whisk until evenly distributed. Taste and adjust seasonings, if needed.
- Remove the saucepan from the heat and gradually stir in the shredded cheddar and gouda cheeses. Mix until the cheese is fully melted and the sauce is smooth and creamy.
- Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Notes
- Store leftovers in the fridge for up to 3 days and reheat gently with a splash of milk or cream to restore creaminess.
- Freeze cooled mac and cheese in a labeled container for up to 2 months and thaw overnight in the refrigerator before reheating.
- Shred your own cheese for a smoother texture, as pre-shredded cheese has anti-caking agents that can result in a grainy mac and cheese.
- Adjust spice levels by keeping jalapeño seeds in for more heat or using fewer jalapeno peppers and skipping cayenne for less heat.
Leave a Reply