This homemade jalapeno baked mac and cheese recipe is easy, spicy and the perfect set it and forget it dinner for a busy weeknight or weekend get together.
How to Make Baked Jalapeno Mac and Cheese
- Prepare pasta. Boil salted water and cook pasta. Save 1 ½ cups pasta water, then drain. In a skillet, melt butter, cook jalapeños, and add half-and-half to simmer for 15 minutes. Stir in cream cheese, then Cheddar and Gruyere until melted. Fold in cooked jalapeños.
- Combine. Mix pasta with reserved pasta water and sauce. Transfer to a greased 9×13 dish.
- Top and bake. Mix Panko crumbs with melted butter and sprinkle over pasta. Add jalapeño slices on top and bake at 450ºF for 20-25 minutes until bubbly and golden.
How to Store Leftover Baked Mac and Cheese
Make sure to transfer the mac and cheese to an airtight freezer-safe container as soon as possible after it’s been cooked. This will help prevent moisture from getting in, while keeping the cheese sauce from drying out.
It’s also important to refrigerate the dish promptly, ideally within two hours of cooking. When reheating leftovers, be sure to take the mac and cheese out of the fridge to allow it to come to room temperature.
Lastly, avoid reheating the same leftover mac and cheese dish multiple times, as this affects the overall texture of the dish. Remember that when it comes to pasta dishes, there’s a risk that the pasta will become mushy and soggy as you handle it, especially since the pasta is covered in cheese sauce.
Can I Use Other Chili Peppers with this Mac and Cheese Recipe?
Absolutely! Although jalapenos can be plenty spicy on their own, it’s entirely up to you to use your chili pepper of choice.
The type of chili pepper you use for this recipe will affect the overall flavor profile of the dish. Some chili peppers have a tangy flavor, while others have a slightly sweet or even a smokey flavor. Whichever chili pepper you decide to use, feel free to experiment until you achieve your desired spice level.
Jalapeno Baked Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 8 tbsp unsalted butter
- 3 jalapenos, seeded and chopped plus jalapeno slices for garish
- 2 ½ cups half-and-half
- 1 pound cream cheese, room temperature
- 8 oz sharp Cheddar cheese, shredded
- 3 oz Gruyere cheese, shredded
- ¼ tsp cayenne pepper
- 1 cup Panko bread crumbs
- salt to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- Save 1 ½ cup of pasta water, then drain.
- Melt the butter in a large skillet over medium heat.
- Add half of melted butter and Panko bread crumbs to a bowl and stir to combine.
- Set aside.
- Add the chopped jalapenos to a skillet and cook for 4-5 minutes or until softened.
- Remove from the skillet and set aside.
- Add the half and half to the skillet and simmer for 15 minutes.
- Add the cream cheese and stir until melted.
- Remove from the heat, add the Cheddar and Gruyere and stir until melted.
- Fold in cooked jalapeños.
- Add the macaroni and reserved pasta water to a pan and mix to combine.
- Transfer to a lightly greased 9×13 inch baking dish.
- Sprinkle the bread crumbs mixture evenly over the pasta.
- Top with jalapeno slices.
- Bake in preheated oven at 450° F for 20-25 minutes or until cheese is bubbly and the breadcrumbs and golden and crispy.
