Jalapeo Macaroni and Cheese
Spice up your classic comfort food with this irresistible Jalapeño Macaroni and Cheese recipe! Featuring a creamy trio of sharp cheddar, Monterey Jack, and Parmesan cheeses, paired with the bold kick of fresh jalapeños, this dish strikes the perfect balance between rich, cheesy decadence and a zesty, peppery bite. The macaroni is coated in a silky homemade cheese sauce with a hint of smoked paprika and garlic powder, then topped with golden, crunchy panko breadcrumbs for added texture. Baked to perfection, this crowd-pleasing casserole is ideal for weeknight dinners, potlucks, or when you're simply craving a spicy twist on a classic. Garnish with fresh cilantro for a bright pop of flavor, and get ready to delight everyone at the table!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 jalapeños, diced (seeds removed for less heat, if desired)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tbsp chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until golden and bubbly.
Slowly whisk in the milk and heavy cream. Continue whisking until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and add the cheddar cheese, Monterey Jack cheese, and Parmesan cheese, one handful at a time, stirring until completely melted.
Stir in the diced jalapeños, smoked paprika, garlic powder, salt, and black pepper.
Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.
Pour the mac and cheese mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve hot.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 716 mg | 55% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 327 mg | 7% | |
*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.
