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

---

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

Print Recipe

Pin Recipe

Full Screen

Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

• 2 cups elbow macaroni pasta (measured uncooked)
• 3–4 jalapeños
• 3 tbsp butter
• 1 onion – diced
• 3 tbsp flour
• 3 cups milk
• 2 tsp each: garlic powder, salt cayenne pepper
• 1 cup each: white cheddar cheese, pepper jack and Gruyere (reserve little for garnish)
• 1/3 cup panko bread crumbs

---

Instructions

1. Boil pasta accordingly to directions on back of package. Rinse, drain and set aside. Preheat over to 350F.
2. Char the jalapeños in air fryer, once the peppers are blistered let them cool for a bit before dicing up.
3. In a large pot, melt the butter on med/high heat. Cook the onions for 2-3 mins. Add the diced jalapeños and cook for additional 3 mins.
4. Next sprinkle in the flour and cook the flour until it’s well incorporated into the mixture. Add the milk and turn heat to med/low. Stir everything together until no lumps of flour are left.
5. Add the spices and seasonings along with all the shredded cheese. Turn the heat off and stir until all of the cheese is melted. Add in the cooked pasta and mix together.
6. Transfer Mac and cheese to a baking pan and sprinkle with reserved cheese, and breadcrumbs. Bake for 15-17 mins uncovered in middle rack. Serve and enjoy!

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

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