Jalapeño Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz elbow macaroni and cook until just shy of al dente (about 8 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prep jalapeños and aromatics

While pasta cooks, halve and seed two of the fresh jalapeños (leave seeds if you want more heat) and finely dice. Reserve the third jalapeño to thinly slice for garnish. Finely dice the small yellow onion and mince 2 garlic cloves.

Sweat aromatics

In a large heavy-bottomed saucepan over medium heat, melt 4 tbs unsalted butter. Add the diced onion and cook until translucent, about 4 minutes. Add the diced jalapeños and cook 2–3 minutes until softened. Stir in minced garlic and cook 30 seconds more until fragrant.

Roux

Sprinkle 4 tbs all-purpose flour over the aromatics and whisk continuously for 1–2 minutes to cook the raw flour taste but do not brown.

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Bring mixture to a gentle simmer, whisking frequently, until it thickens slightly, about 4–6 minutes. If sauce becomes too thick, whisk in reserved pasta water 1/4 cup at a time to reach desired consistency.

Finish sauce

Reduce heat to low. Whisk in 2 oz softened cream cheese until incorporated. Add 1 tsp Dijon mustard, 1 tsp smoked paprika, 1 tsp ground black pepper, 1.5 tsp kosher salt, and 1 tsp hot sauce (optional). Gradually add 3 cups shredded sharp cheddar and 1 cup shredded Monterey Jack, stirring until melted and a smooth sauce forms. Taste and adjust seasoning.

Add pickled jalapeños

Stir in 1 tbs sliced pickled jalapeños to introduce tang and an extra pop of heat.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and stir gently to coat evenly. If sauce seems thick, loosen with up to 1/2 cup reserved pasta water. Transfer mixture to a 9x13-inch baking dish if you plan to bake; otherwise you can leave it in the saucepan for stovetop serving.

Make breadcrumb topping (optional)

If using a crisp topping, heat 1 tsp olive oil in a small skillet over medium heat, add 1 cup panko breadcrumbs and toast until golden, about 3–4 minutes, stirring constantly. Remove from heat and stir in a pinch of salt and a tablespoon of chopped cilantro if desired.

Bake (optional)

For a baked crust, top the assembled mac & cheese with the toasted panko and a few extra shredded cheddar if desired. Bake in a preheated 375°F (190°C) oven for 12–15 minutes until bubbly and the topping is golden. For extra browning, broil 1–2 minutes while watching closely.

Remove from oven (or saucepan) and let rest 5 minutes. Top with thinly sliced reserved fresh jalapeño, sprinkle 2 tbs chopped fresh cilantro, and serve hot. Offer extra hot sauce at the table for those who want more heat.