Ingredients
Scale
- 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
- Boil pasta accordingly to directions on back of package. Rinse, drain and set aside. Preheat over to 350F.
- Char the jalapeños in air fryer, once the peppers are blistered let them cool for a bit before dicing up.
- 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.
- 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.
- 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.
- 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