Rock Roll Jalapeno Macaroni and Cheese
Turn up the heat with this bold and creamy Rock Roll Jalapeno Macaroni and Cheese, a fiery twist on a classic comfort food! This recipe combines tender elbow macaroni with a luscious cheese sauce made from sharp cheddar, Monterey Jack, and cream cheese, creating the ultimate velvety base. The addition of fresh and pickled jalapenos brings just the right balance of tang and spice, while a hint of smoked paprika and garlic powder amplifies the flavor profile. Topped with crispy panko breadcrumbs and Parmesan for a golden, crunchy finish, this baked delight is perfect for anyone who craves a little kick in their mac and cheese. Ready in just 40 minutes, this spicy and satisfying dish is ideal for weeknight dinners, game-day gatherings, or any occasion that calls for comfort food with a rock-and-roll attitude.
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Cream cheese, softened
- 2 Fresh jalapenos, diced
- 1 cup Pickled jalapenos, chopped
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Slowly add the milk and heavy cream to the roux, whisking continuously to prevent lumps. Simmer for 3-4 minutes until thickened.
Reduce the heat to low and stir in the sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese until fully melted and smooth.
Add the diced fresh jalapenos, chopped pickled jalapenos, garlic powder, smoked paprika, salt, and black pepper to the cheese sauce. Stir well to combine.
Add the cooked macaroni to the cheese sauce and toss until evenly coated.
Transfer the macaroni and cheese to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs, olive oil, and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Rock Roll Jalapeno Macaroni and Cheese!
Nutrition Facts
Calories |
5787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.6 g | 437% | |
| Saturated Fat | 187.0 g | 935% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 9352 mg | 407% | |
| Total Carbohydrate | 462.2 g | 168% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 57.1 g | ||
| Protein | 200.8 g | 402% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 3644 mg | 280% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1756 mg | 37% | |
*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.
