Spicy Jalapeno Mac and Cheese
Craving comfort food with a kick? Spice up your dinner with this creamy stovetop mac and cheese with jalapenos! Ready in 25 minutes, this easy homemade jalapeno mac and cheese is a crowd-pleaser. Turn up the heat with this spicy mac and cheese!
Servings: 8 servings
Calories: 506kcal
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 jalapeno peppers 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.
Nutrition
Calories: 506kcal | Carbohydrates: 29g | Protein: 20g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 523mg | Potassium: 226mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1240IU | Vitamin C: 7mg | Calcium: 478mg | Iron: 1mg
