Jalapeno Pepper Mac N Cheese
Turn up the heat on comfort food with this irresistible Jalapeno Pepper Mac N Cheese! Perfectly al dente elbow macaroni is smothered in a luxuriously creamy, three-cheese sauce made with sharp cheddar, Monterey Jack, and cream cheese for a rich, velvety base. Freshly diced jalapeños add a bold kick of spice, allowing you to customize the heat level to your taste. Topped with golden, crunchy breadcrumbs and finished in the oven, this mac and cheese delivers the ultimate balance of creamy and crispy textures. Whether you’re serving it as a fiery side dish or a hearty main, this baked macaroni recipe is a crowd-pleasing twist on a classic comfort food. Garnish with fresh parsley for a touch of color and freshness to make this dish truly unforgettable!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 4 ounces Cream cheese
- 3 large Fresh jalapenos
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to boil and cook the elbow macaroni according to package instructions. Drain and set aside.
Dice the jalapenos, removing seeds for less heat or keeping them for a spicier result.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
Slowly pour in the milk, whisking continuously to combine. Cook for 3-4 minutes, or until the mixture thickens slightly.
Reduce the heat to low and stir in the cream cheese until fully melted and smooth.
Gradually add the shredded cheddar cheese and Monterey Jack cheese, stirring until fully melted and the cheese sauce is creamy.
Stir in the diced jalapenos, salt, and black pepper. Mix well to evenly distribute the heat and flavor.
Add the cooked macaroni to the cheese sauce, folding it in gently until all the pasta is well-coated.
Preheat your oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Bake in the preheated oven for 15 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 133.4 g | 667% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 5978 mg | 260% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 47.0 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 3331 mg | 256% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1349 mg | 29% | |
*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.
