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Jalapeno Macaroni and Cheese

User Rating 5 Star Rating (2 Reviews)

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Jalapeno Macaroni and Cheese

Jalapeno Macaroni and Cheese

Diana Rattray
Depending on the heat of the peppers, this casserole can be pretty spicy. Use only 1/2 can if you'd like a milder mac and cheese, or use mild green chiles along with a smaller amount of jalapeno peppers.
Large Photo: Jalapeno Macaroni and Cheese

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: Serves 4 to 6

Ingredients:

  • 8 ounces elbow macaroni, ditalini, mini penne, or similar pasta
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups half-and-half or whole milk
  • 1 package (approx. 5 ounces) Boursin cheese, garlic and herbs, pepper, or roasted pepper flavor
  • 8 ounces sharp Cheddar cheese
  • 1 can (4 ounces) chopped jalapeno peppers, undrained, or less, as desired
  • salt and pepper, to taste
  • 1 cup fresh fine bread crumbs
  • 2 tablespoons melted butter

Preparation:

Grease a 2-quart baking dish. Heat oven to 350°.

Cook the pasta in boiling water following package directions. Drain and rinse; set aside.

In a medium saucepan over medium-low heat, melt butter. Add the flour and cook, stirring, until smooth and bubbly. Add the milk or half-and-half and Boursin cheese. Cook, stirring, until hot and thickened. Add the cheese and peppers. Cook, stirring, until cheese has melted. Add salt and pepper, to taste. Combine the sauce with the pasta and stir to blend. Spoon into prepared baking dish.

Toss melted butter and bread crumbs together and sprinkle over the casserole. Bake for about 25 minutes, or until bubbly and lightly browned.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Tasty!, Member abcocktails

I made this for dinner last night and I'm in love with this recipe. The taste of spicy, creamy, and breading reminds me of jalapeno popper. It's not too spicy, either. There is just enough heat to make it interesting but not to leave your mouth on fire. I can see those who are not too fond of peppers making this with a few less peppers as suggested. Thank you!

1 out of 1 people found this helpful.

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