This Spicy Jalapeño Mac & Cheese recipe is sure to put a kick into your summer meals! Not only is it tasty, but it’s creamy, full of flavor and the perfect dish to take to any pot lucks or picnics! Adults will love the twist on their childhood favorite and it might be a great way to introduce the kids to some new flavors that will transition them into new foods!
Here are the ingredients – mostly the usual suspects except for the Chipotle Peppers in Adobo Sauce, and jarred or canned Jalapeño peppers. These two ingredients are providing the heat!
You are going to start your Spicy Mac and Cheese as you normally would. Cook the elbow noodles until close to al dente. I think it’s even better to do a bit less than al dente, because they still have to cook in the oven where they will absorb some more liquid. So cook your pasta, drain it and then set it aside.
Next you are going to whip up the “milk” you will be using for the white sauce. You blend together the spices, milk and chipotle peppers. It’s going to look like this:
Chipotle peppers are just small peppers (usually jalapeños) that are smoke dried and added to adobo sauce. Adobo sauce is a red, smoky sauce. These two combined give a smoldering heat instead of a burning heat. If you think this will be too hot for you, use only 1 chipotle pepper and add another tablespoon of the adobo sauce. You end up with less intense heat and more smolder.
For the next step you’ll start with the base of the white sauce – milk and butter that you stir together over over low heat. You want to be sure to “cook” the flour so you don’t get a floury taste. You also want to make sure that the the two ingredients smooth, so be sure to stir!
Next you’ll turn up the heat and start whisking in the “milk” – a small amount at a time. At first the mixture will be really thick, but as you continue to add and whisk (like crazy!) the mixture will thin and smooth out. When the combination comes to a simmer it will start to thicken.
Now you’re going to start adding the cheese. Add the colby-jack and then the Velveeta a little at a time, stirring constantly until the cheese is thoroughly melted and blended in. Remove from the heat, stir in the drained macaroni and place in the oven and bake until lightly brown.
Serve hot, topped with jalapeño slices and voila! A Spicy Jalapeño Mac & Cheese you can serve any time of the year! Ready for more deliciousness? Read more of my recipes!
- lb. Elbow Macaroni
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 2 Cups Milk
- 1 teas. Garlic Powder
- 1 teas. Oregano
- ½ teas. Pepper
- 2 Chipotle Peppers in adobo
- 12 oz. Colby Jack, shredded
- 8 oz. Velveeta, cubed
- Pickled Jalapeno Slices
- Preheat oven to 400 degrees.
- In a large pot of boiling salted water cook the macaroni until al dente, about 7 minutes.
- While the pasta cooks add the milk, garlic powder, oregano, pepper and chipotle peppers in a blender and blend until the chipotles are finely chopped.
- Drain the macaroni and set aside. Return the pot to low heat and melt the butter, add the flour and cook, stirring for 1 minute.
- Increase the heat to medium and slowly whisk in the milk. Keep whisking until it comes to a simmer and thickens.
- Add the Colby Jack a handful at a time whisking until completely melted between each addition.
- Add the Velveeta and whisk until melted. Remove from heat and add the drained macaroni. Stir to combine.
- Pour into a lightly greased 13x9 baking dish. Bake at 400 degrees until it just starts to brown, 15-20 minutes.
- Serve hot, topped with Jalapeno slices.