40 Minutes

Spice Up Your Life with Grandma’s Roasted Jalapeño Mac and Cheese Extravaganza!

Now, I know what you’re thinking – “Jalapeños in mac and cheese? Is this a flavor rollercoaster or a culinary masterpiece?” Spoiler alert: It’s both! This ain’t your average elbow macaroni and cheese from a blue box; we’re taking it up a notch with the sizzle of roasted jalapeños.

First things first, grab those jalapeños and roast them to perfection. Let them get all hot and bothered under the broiler until their skin is charred and they’re begging for mercy. This step is crucial for unlocking the smoky goodness that will make your mac and cheese stand out like a sore thumb – in the best way possible.

Once your jalapeños are roasted to perfection, it’s time to dive into the cheese sauce. Picture this: a creamy, velvety river of cheddar, Monterey Jack, and a sprinkle of Parmesan, all coming together in a pot of pure happiness. If your mouth isn’t watering yet, you might want to check your pulse.

Now, the pièce de résistance – the bread crumb topping. We’re talking about a crispy, golden layer that’ll have you questioning why you ever settled for the soggy stuff. It’s like the mac and cheese equivalent of a high-five – satisfying and impossible to resist.

Tips and Tricks

Char the peppers in the air fryer at 400F for 10 minutes. Much easier than babysitting the broiler.

You can use serrano, Thai chilis and jalapeños for this recipe, depending on how much heat you want to add.

I love to shred my own cheese, the pre shredded junk will not give you the best consistency or texture. So please take the time and grate your own cheese! Your stomach will thank me later.

I love to boil my pasta, grate the cheese and char the peppers the night before, not only does it save me a ton of time but the peppers develop so much flavor.

Roasted Jalapeno Mac & Cheese

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• Author: Sweta Patel
• Total Time: 40
• Yield: 6 people 1x

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Ingredients

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• 1 box cavatappi pasta  
• 1–3  jalapeños
• 3 tbsp butter
• 3 tbsp flour
• 1 cup each: evaporated milk, heavy cream and whole milk. 
• 2 tsp each: garlic + onion powder, salt , black pepper, smoked paprika, cayenne
• 1 cup each: Smoked gouda, sharp yellow + sharp white cheddar cheese. 

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Instructions

1. Boil pasta accordingly to the directions, drain and set aside.
2. Roasted jalapeños in the boiler for 3-5 minutes, until blistered. Chop finely and set aside.
3. Melt butter into a pot, add the seasonings and flour. Mix everything together until flour is cooked and looks golden brown. 
4. Add in all the milks, followed by finely diced roasted jalapeños. Simmer for 3-5 mins until it thickens and mix in 3/4 of the cheeses. Add in the pasta and mix to combine. 
5. Transfer into a baking tray and top it off with remaining cheeses and bake at 370F for 20 mins.

Notes

For grandma style Mac and cheese or also known as my older roasted jalapeño Mac and cheese recipe, please read the following instructions and ingredients.

Replace the evaporated milk with additional cup of whole milk and heavy cream. 

Toast 1 cup of panko breadcrumbs with 1 tbsp butter and 2 tsp Italian seasoning. 

• Prep Time: 20
• Cook Time: 20
• Category: Dinner

Keywords: Mac and cheese, jalapeños, spicy pasta, breadcrumbs, grandmas Mac and cheese, thanksgiving sides, roasted peppers