Spicy Tomato Jalapeno Macaroni and Cheese Casserole
Get ready to elevate your comfort food game with this Spicy Tomato Jalapeño Macaroni and Cheese Casserole! This bold twist on the classic mac and cheese combines creamy sharp cheddar, Monterey Jack, and velvety cream cheese with a zesty kick from diced jalapeños, tomato paste, and crushed red pepper flakes. Topped with golden, crispy panko breadcrumbs, this baked casserole delivers the perfect balance of heat, richness, and crunch in every bite. With just 45 minutes from prep to table, it’s an easy yet impressive dish ideal for weeknight dinners or potluck gatherings. Whether you’re a spice enthusiast or simply craving a hearty twist on a classic, this casserole is guaranteed to please!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 3 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
- 2 tablespoons Tomato paste
- 3 whole Diced jalapenos
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish with non-stick spray or butter and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk, ensuring no lumps, and cook until the sauce starts to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, Monterey Jack cheese, cream cheese, and tomato paste. Stir until the cheese is completely melted and the sauce is smooth.
Fold in the diced jalapenos, crushed red pepper flakes, garlic powder, salt, and black pepper. Mix well to distribute the flavors evenly.
Add the cooked macaroni to the saucepan and stir until the pasta is fully coated in the cheese sauce.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil until the crumbs are lightly coated. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes or until the topping is golden and crispy.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 4141 mg | 180% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 49.2 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 3328 mg | 256% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1711 mg | 36% | |
*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.
