Jalapeno Macaroni and Cheese

Jalapeno Macaroni and Cheese

The Spruce


  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: 4 to 6 Bowls (4 to 6 Servings)
Ratings (53)

This delicious jalapeno 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 jalapeno peppers if you'd like a milder mac and cheese, or use mild green chiles or a combination to replace the jalapenos. Finely minced fresh jalapenos 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. 

What You'll Need

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

How 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.
  1. Combine the sauce with the pasta and stir to blend. Spoon into prepared baking dish.
  2. Melt the remaining 2 tablespoons of butter.
  3. Toss melted butter and bread crumbs together until the crumbs are thoroughly coated; sprinkle over the casserole. Bake in the preheated oven for about 25 minutes, or until bubbly and lightly browned.

Tips and Variations

  • Jalapeno 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 jalapenos.
  • When working with fresh jalapeno 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.
Nutritional Guidelines (per serving)
Calories 876
Total Fat 56 g
Saturated Fat 32 g
Unsaturated Fat 16 g
Cholesterol 154 mg
Sodium 1,121 mg
Carbohydrates 59 g
Dietary Fiber 4 g
Protein 35 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)