Jalapeño Macaroni and Cheese

Jalapeno Macaroni and Cheese

The Spruce

 

Ratings (54)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 4 to 6 Bowls (4 to 6 Servings)
Nutritional Guidelines (per serving)
876 Calories
56g Fat
59g Carbs
35g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious jalapeño macaroni and cheese takes the classic macaroni and cheese casserole to a new level. The recipe calls for some Boursin cheese, but it may be omitted or replaced with about 3 to 4 ounces of cream cheese. Or add some extra cheddar or cheddar jack cheese to the sauce.

Use only half of a can of chopped jalapeño peppers if you'd like a milder mac and cheese, or use mild green chiles or a combination to replace the jalapeños. Finely minced fresh jalapeños may be used as well.  For more heat, add some pepper jack cheese along with the cheddar!

Ditalini was used in the pictured recipe, but elbow macaroni, shells, or mini penne pasta would work well, too. 

Ingredients

  • 8 ounces elbow macaroni (or ditalini, mini penne, or a similar pasta)
  • 6 tablespoons butter (divided)
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half (or whole milk)
  • 1 (5-ounce) package Boursin cheese (garlic and herbs, pepper, or roasted pepper flavor_
  • 2 cups/8 ounces shredded sharp cheddar cheese
  • 1 (4-ounce) can chopped jalapeño peppers (or a few tablespoons of finely minced fresh jalapeño peppers; see below)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 cup fresh fine breadcrumbs

Steps to Make It

  1. Grease a 2-quart baking dish.

  2. Heat oven to 350 F (180 C/Gas 4). 

  3. Cook the pasta in boiling salted water following package directions. Drain and rinse; set aside.

  4. In a medium saucepan over medium-low heat, melt 4 tablespoons of butter. Add the flour and cook for about 2 minutes, stirring constantly. ​

  5. Gradually add the milk, or half-and-half, and Boursin cheese. Cook, stirring, until hot and thickened.

  6. Add the cheese and peppers. Continue cooking until the cheese has melted, stirring constantly. Add salt and pepper, to taste. If necessary, thin slightly with extra milk.

  7. Combine the sauce with the pasta and stir to blend. Spoon into prepared baking dish.

  8. Melt the remaining 2 tablespoons of butter.

  9. Toss melted butter and bread crumbs together until the crumbs are thoroughly coated; sprinkle over the casserole.

  10. Bake in the preheated oven for about 25 minutes, or until bubbly and lightly browned.

Tips and Variations

  • Jalapeño peppers are relatively mild when compared with other hot chile peppers, but the heat intensity can vary somewhat. Add as much or as little as you like, or substitute milder chiles for all or part of the jalapeños.

  • When working with fresh jalapeño peppers, wear gloves and don't touch or rub your eyes. Remove the stem end and slice a pepper in half lengthwise. With a spoon or melon baller, scrape out the seeds and lighter colored pith and ribs. Mince the peppers finely and use in the recipe.

  • Use shredded pepper jack or a Mexican blend of cheeses instead of the cheddar cheese.