Creamy Jalapeno Mac and Cheese

If you're on the hunt for a dish that brings comfort and a bit of a kick to your dinner table, you're in for a treat with this Creamy Jalapeno Mac and Cheese recipe. Imagine the creamy, cheesy goodness of classic mac and cheese, but with a spicy twist. Perfect for family dinners, potlucks, or just a cozy night in. This dish combines the best of both worlds: rich, gooey cheese sauce and the zesty heat of jalapeños. Plus, it's easy to make. So get ready to enjoy a mouthwatering meal that's sure to become a household favorite. Trust me, once you try it, you'll be coming back for seconds—and maybe even thirds!

What kind of pastas should I use for Jalapeno Mac and Cheese?

I used Cavatappi in this jalapeño mac and cheese recipe, because with its unique spiral shape and ridged surface, is perfect for holding onto all that creamy, cheesy goodness. The twists and turns of the pasta allow the sauce to cling to every nook and cranny. This ensures each bite is packed with flavor. Unlike traditional elbow macaroni, cavatappi offers a fun texture and a bit more chew, making your mac and cheese feel more substantial and satisfying. Plus, it's playful corkscrew shape adds a touch of visual appeal to the dish, making it look as good as it tastes.

Elbows are classic for mac and cheese, but you could also use shells, fusilli, penne, etc...Anything you'd like to try! You can really use any "short cut" pasta in this dish.

Tips for making the best Jalapeño mac and cheese

• Use freshly grated cheese. The pre-shredded kind has anti-caking agents, so they don't melt as well and can make your sauce grainy.
• Don't overcook the pasta. Cook it until it is al dente so that it doesn't end up getting mushy when it is added to the cheese sauce and baked.
• Watch carefully when broiling. The broiler can burn things really quickly, so make sure to watch the mac and cheese when its in the oven.

Can I make this ahead of time?

You can definitely make this recipe ahead of time. There are several options for that.

• You can cook the pasta up to 4 days ahead of time and store it in the fridge until you are ready to use it. The sauce could also be made up to 3 days ahead of time. Store it in the fridge until you are ready to combine the cheese and pasta. Combine them both in a saucepan and heat until they are hot, then add the breadcrumbs and bake as the recipe states.
• You can also completely bake this Jalapeño mac and cheese and store it in the fridge for up to 3 days after it is done or freeze it for up to 3 months.

Can I add anything to this mac and cheese?

This recipe is great as it is, but there’s a lot of things you could add to it if you want. You could add shredded chicken, bacon or chorizo for an option with more protein. The cheeses could be switched up and you could use something like pepper jack for a spicier version or queso fresco for tanginess. You could also top it with cilantro instead of green onions if you are a fan.

Other recipes like this to try:

• Refried bean dip
• Jalapeno popper dip

Creamy Jalapeño Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jessica Morone

Ingredients

Scale 1x2x3x

8 ounce Cavatappi Pasta

1 Jalapeño, diced

1 clove garlic, minced

2 scallions, sliced and separated into greens and whites

2 tablespoons butter cubed

2 tablespoons all-purpose flour

1 cup whole milk

1 teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon ground pepper

2 tablespoon cream cheese

¼ cup Monterey Jack cheese

1 cup Cheddar cheese

1 tablespoon butter

¼ cup panko breadcrumbs

Cook Mode Prevent your screen from going dark

Instructions

1. Boil a large pot of water to a boil and cook pasta until al dente.  Drain the pasta, reserving ½ cup of the pasta water, and toss pasta in a drizzle of olive oil to prevent sticking. Set aside.
2. Heat 1 teaspoon olive oil over medium-high heat. Add the diced jalapeño, garlic, and scallion whites to the pan. Cook until slightly softened, 2-3 minutes. Remove from the pan and set aside.
3. Melt the 2 tablespoons of butter in a saucepan over low heat. Once melted, stir in the flour and whisk until a golden-colored paste forms, about 3 to 4 minutes.
4. Slowly pour in the milk, whisking constantly. Bring to a boil over medium heat and cook until the sauce starts to thicken.
5. Add the garlic powder, onion powder, cumin, chili powder, salt and pepper to the pan and whisk until combined.
6. Add the cream cheese to the pan and whisk until melted and combined
7. Whisk in the ½ cup reserved pasta cooking water and reduce the heat to low. Simmer, whisking, until sauce is smooth and slightly thickened, 2-3 minutes.
8. Whisk in the Cheddar and Monterey Jack until melted and creamy.
9. Stir the drained cavatappi into pan with cheese sauce.
10. Heat your broiler to high.
11. Transfer the mac & cheese to an 8-by-8-inch baking dish.
12. Place the remaining 1 tablespoon of butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko until combined. Sprinkle the panko over the mac and cheese.
13. Broil in the preheated oven until the panko is browned and crispy, 2-3 minutes. Sprinkle with scallion greens.
14. Divide between plates and serve directly.