Mac & Cheese (v) Recipe
Homemade with jalapeno queso.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Jalapeño Queso Sauce
Topping (optional)
Method
Pasta
Bring a large pot with 4 cups water and 1 tbs kosher salt to a rolling boil. Add 12 oz pasta and cook until just shy of al dente according to package (about 7–8 minutes for elbow macaroni). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
Jalapeño Queso Sauce
Make a roux
In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the roux is lightly golden (do not let brown).
Add milk
Slowly stream in 2 cups whole milk while whisking to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 3–4 minutes).
Add cream cheese and seasonings
Reduce heat to low and whisk in 2 oz softened cream cheese until smooth. Stir in 0.5 tsp ground cumin, 0.25 tsp smoked paprika, 0.5 tsp garlic powder, 1 tsp yellow mustard, 0.5 tsp Worcestershire sauce, 0.5 tsp hot sauce (if using), 0.75 tsp kosher salt and 0.25 tsp black pepper. Taste and adjust seasoning gradually.
Melt the cheeses
Add cheeses in two batches: first add 1 cup Monterey Jack and 1 cup sharp cheddar, whisking until melted and fully incorporated. Then add the remaining 1 cup sharp cheddar and 0.5 cup pepper jack (if using) and whisk until smooth. Keep heat low—do not boil—so the sauce stays silky.
Add jalapeños
Stir in 3 tbs drained diced pickled jalapeños and 1 fresh minced jalapeño (seeded if you want less heat). Cook for 1 minute to warm the jalapeños and meld flavors. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1–2 tbs at a time, until desired consistency for coating pasta is reached.
Assembly & Bake (optional)
Preheat oven to 375°F (190°C) if baking with a topping. Combine drained pasta with the jalapeño queso sauce in the pot or a mixing bowl and stir until pasta is evenly coated.
Add topping and bake
If baking: transfer sauced pasta to a 9x9-inch baking dish. In a small bowl combine 0.5 cup panko with 1 tbs melted butter and 0.25 cup extra shredded cheddar; sprinkle evenly over the mac & cheese. Bake uncovered for 12–15 minutes until topping is golden and sauce is bubbly. Remove and let rest 5 minutes before serving.