Spicy Mac & Cheese Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt.

Add 12 oz cavatappi and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, prepare the jalapeños. Wearing gloves if preferred, remove seeds from 2 fresh jalapeños for milder heat (leave some seeds if you want extra heat). Finely dice the peppers.

In a small skillet over medium heat, combine 1 cup panko breadcrumbs (if using) with 1 tablespoon olive oil and 1/4 teaspoon salt. Toast, stirring frequently, until golden brown, 3–5 minutes. Stir in 2 tablespoons chopped pickled jalapeños, 1/2 teaspoon red pepper flakes, and 2 tablespoons grated parmesan (if using). Remove from heat and set aside.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously to form a roux. Cook for 1–2 minutes until the raw flour smell is gone but the roux has not browned.

Slowly pour in 2 cups whole milk and 1 cup half-and-half while whisking to avoid lumps. Continue whisking until the mixture thickens and bubbles lightly, about 4–6 minutes.

Reduce heat to low. Whisk in 2 ounces softened cream cheese until smooth, then add 2 cups grated sharp cheddar and 1 cup grated Monterey Jack a handful at a time, stirring until each addition melts and the sauce is smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, to reach desired consistency.

Stir in 1 teaspoon smoked paprika, 1 teaspoon mustard powder, 1 teaspoon ground black pepper, 1 teaspoon hot sauce, and 1 teaspoon salt. Taste and adjust seasoning with more salt, pepper, or hot sauce as desired.

Fold in the diced fresh jalapeños and 2 tablespoons chopped pickled jalapeños into the sauce. Warm through for 1–2 minutes to mellow the raw heat while preserving some texture.

Add the drained cavatappi to the sauce and toss gently to coat. If the pasta-sauce mixture is too tight, add reserved pasta water, 2 tablespoons at a time, until creamy and cohesive. Stir in 2 tablespoons cream if you used it for extra richness.

Transfer the mac & cheese to a serving bowl or keep in the pot. Sprinkle the toasted jalapeño-panko mixture evenly over the top for a crunchy, spicy topping.

Garnish with 2 tablespoons chopped fresh chives or parsley and an additional pinch of red pepper flakes if desired. Serve immediately with lime wedges on the side to squeeze over for a bright finish.