Jalapeno Mac & Cheese
A twist on the classic Mac & Cheese that gives it a bit of heat and a Mexican vibe.
Ingredients
- 3 cups elbow macaroni or pasta of choice * I prefer scoobie doo
- 3 cups shredded sharp cheddar cheese
- 1½ cups monterey jack cheese * or any other cheese you have on hand will work
- 1½ cups whole milk
- ½ cup heavy cream
- 6 Tbsp butter
- 6 Tbsp all purpose flour
- 4-6 jalapenos (charred, skinned and diced) *see notes
- ¾ cup panko breadcrumbs
- salt & pepper to taste
- 2-3 dashes Hot sauce *optional
Instructions
- Bring a large pot of salted water to a boil.Add the pasta and cook according to the package instructions until al dente.Drain the pasta and set aside.
- Wash the jalapeño peppers then Char the jalapenos on the flame of your gas stove or broil them in your oven. When blackened, place in a ziploc bag to sweat, then scrape off the skin. Finely dice the jalapeños. Adjust the quantity to your preferred level of spiciness. Remove seeds and membranes if you want to keep it mild. Set aside.
For the Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour to create a roux. Cook and stir for about 1-2 minutes until the mixture is smooth and slightly golden in color.
- Gradually whisk in the milk and cream to avoid lumps. Continue cooking and whisking until the sauce thickens, about 5-7 minutes.
- Reduce the heat to low and gradually add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
- Stir in the prepared and diced jalapeños. Season the sauce with salt and pepper to taste. If you like a bit more mexican flavor and heat, add a few dashes of your favorite hot sauce at this point.
- Add the cooked pasta to the cheese sauce and gently stir to coat the pasta evenly with the sauce.
- Transfer to a greased oven-proof baking dish
- In a small bowl, combine the breadcrumbs with a drizzle of melted butter to moisten them slightly.
- Sprinkle the breadcrumb mixture evenly over the mac and cheese.
- Place the baking dish in the preheated 350℉ oven and bake for about 20-25 minutes or until the top is golden brown and the cheese is bubbly.Once done, remove from the oven and let it cool for a few minutes before serving.
Notes
Not everyone likes a baked mac and cheese so that step is optional. If you want some crunch but not a baked mac and cheese then place the panko crumbs and butter in a small frying pan on your stovetop and cook gently over medium heat until they toast to your desired doneness. I like a dark golden brown, but do as you like. If you prefer no crunchy topping, then I suggest a bit of extra cheese sprinkled onto the mac and cheese before baking. If you're not baking it then, stir a bit of extra cheese if you like, but it's totally optional.