Stovetop Jalapeno Mac and Cheese
This creamy jalapeño mac and cheese comes together on the stovetop in just 25 minutes with fresh jalapeños, cheddar, and smoky Gouda. Blending one pepper into the milk gives the silky cheese sauce fresh jalapeño flavor throughout, while sautéed peppers add just the right amount of heat. Perfect for busy weeknights but special enough for entertaining or holiday gatherings.
Servings: 8 servings
Calories: 451kcal
Equipment
- Large pot to cook pasta
- large saucepan or skillet
- Blender or food processor
Ingredients
- 8 ounces elbow macaroni 2 cups of uncooked pasta
- ¼ cup unsalted butter
- 3 jalapeno peppers medium-sized, 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
- 8 ounces mild cheddar cheese 2 cups, freshly shredded
- 4 ounces smoked gouda cheese 1 cup, freshly shredded
Instructions
- Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the macaroni until just al dente according to package directions. Drain well and set aside.
- Make the jalapeño milk. Add the milk and 1 halved, seeded jalapeño to a blender or food processor. Blend until the pepper is very finely minced and the milk is flecked with green. Set aside.
- Sauté. Melt the butter in a large saucepan or skillet over medium heat. Dice the remaining 2 jalapeños and sauté for 2–3 minutes, until slightly softened. Add the garlic and cook for about 1 minute, just until fragrant.
- Make the roux. Gradually whisk in the flour into the saucepan with the butter and jalapeños. Continue whisking until the flour is fully blended and no dry pockets remain. Cook for 1 minute to remove the raw flour taste.
- Build the sauce. Slowly pour in the jalapeño-infused milk while whisking constantly. Gradually whisk in the heavy cream, followed by the paprika, cayenne, onion powder, salt, and black pepper. Cook over medium-low heat, whisking occasionally, until the sauce is smooth and slightly thickened.
- Add the cheese. Remove the pan from the heat. Add the cheddar and smoked Gouda a handful at a time, stirring until each addition melts before adding more. Continue stirring until the sauce is smooth, glossy, and creamy. Taste and adjust seasonings, if needed.
- Finish the mac and cheese. Fold in the cooked macaroni until evenly coated. Serve warm.
Notes
- Shred the cheese from a block for the smoothest sauce. Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly.
- Remove the pan from the heat before adding the cheese. High heat can cause the sauce to separate or become grainy.
- Adjust the heat to taste. Remove the jalapeño ribs and seeds for a milder dish, or leave some of the ribs attached and keep the cayenne for more heat.
- Store leftovers in an airtight container 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 freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 451kcal | Carbohydrates: 28g | Protein: 16g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 398mg | Potassium: 208mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1155IU | Vitamin C: 7mg | Calcium: 371mg | Iron: 1mg
