Jalapeno Macaroni Cheese Casserole
Indulge in comfort food with a spicy twist by trying this Jalapeño Macaroni and Cheese Casserole! This creamy, cheesy dish combines tender elbow macaroni with a rich trio of cheddar, Monterey Jack, and cream cheese, elevated by the fiery kick of fresh jalapeños and aromatic spices like garlic and paprika. Topped with golden, crispy panko breadcrumbs and optional fresh parsley for a pop of freshness, this baked casserole is the perfect crowd-pleaser for weeknight dinners or potlucks. Ready in under an hour and baked to bubbly perfection, this easy recipe is a must-try for macaroni and cheese lovers craving a little heat. Perfect for six servings, this dish is a flavorful take on classic comfort food that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 350 grams elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 115 grams cream cheese, softened
- 2 pieces fresh jalapenos, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch casserole dish.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 3-5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, monterey jack cheese, and cream cheese until melted and smooth.
Add the diced jalapenos, garlic powder, onion powder, paprika, salt, and black pepper. Mix until well combined.
Stir the cooked macaroni into the cheese sauce, ensuring all the pasta is well coated.
Transfer the macaroni and cheese mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Mix until the breadcrumbs are lightly coated.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden and the cheese is bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and enjoy.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 734 mg | 56% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
