Jalapeno Mac and Cheese
Way back when, Michelina's frozen food used to make "Shells and Cheese with Peppers." Suddenly, it was discontinued and you couldn't get it anymore. I had to scramble and invent my own version. After several attempts, I finally came up with Jalapeno Mac and Cheese. It isn't like the Michelina version, it's actually much better, most likely because it is home made.
Jalapeno Mac and Cheese is usually something I make for the holidays. Here's one way to do it...
Ingredients
- 16 ounces of cavatappi pasta
- 1 stick of unsalted butter
- ½ cup of all-purpose flour
- 2 cups heavy cream
- 12 ounce can of "japapeno flavored" evaporated milk (yes, it's a thing)
- 1 pound cheddar cheese cubed
- 1 pound pepper jack cheese cubed
- 1 pound gouda cheese cubed
- 2 tablespoons of dijon mustard
- 1 Cup "Hot and Spicy Cheez-It" crackers, crushed for topping
Instructions
- Boil the cavatappi in salted water until just before it becomes al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux (don’t let it brown).
- Slowly pour in the milk while whisking constantly to avoid lumps.
- Cook until the sauce thickens and begins to bubble (about 3–5 minutes).
- Reduce heat to low. Stir in the cheddar and mozzarella until fully melted and smooth.
- Season with salt, pepper, and garlic powder. Taste and adjust seasoning.
- Add the cooked macaroni to the cheese sauce. Stir until evenly coated.
- Optional crispy top: Preheat oven to 350°F (175°C). Transfer mac to a baking dish, mix breadcrumbs with melted butter, sprinkle on top, and bake 15–20 minutes until golden.
Tips
- For extra flavor: Add a pinch of mustard powder or cayenne.
- Make it protein-packed: Stir in cooked bacon, ham, or pulled chicken.
- Keep it creamy: Avoid overcooking the sauce — low and slow is key.
Serves: 4 | Prep Time: 10 min | Cook Time: 20 min