Baked Jalapeño Mac & Cheese



Serves 6-8

  • 1 Lb Macaroni Pasta

  • 24 Oz Extra Sharp Cheddar Cheese (plus 3 tablespoons for topping)

  • 2 Cup Whole Milk

  • 2 1/2 Cup Heavy Cream

  • 1 Tbsp Dried Mustard

  • 2 Garlic Cloves (minced)

  • 6 Tbsp All Purpose Flour

  • 6 Tbsp Unsalted Butter

  • 3 Jalapeños (chopped and seeded)

  • 1 1/2 Tsp Cajun Seasoning

  • 1 Cup Panko Bread Crumbs

  • 1 Tbsp Unsalted Butter (melted)

  • Salt (to taste)


  1. Preheat oven to 350 degrees.

  2. Melt butter in sauce-pan over medium heat, add minced garlic cook for 1 minute, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, mustard, cajun seasoning and simmer, whisking occasionally, 3-5 minutes until it begins to thicken up and the milk is simmering.

  3. Once the milk is simmering add the cheese in 3 parts, making sure that the cheese is melted before adding the next part. Now toss in the chopped jalapeños.

  4. Cook macaroni in a pot of boiling salted water until tender. Drain and transfer to a large bowl. Stir in cheese sauce, taste and add salt if needed.

  5. In a small bowl toss the panko with the additional 3 tablespoons of cheese and 1 tablespoon of melted butter.

  6. Transfer to a large buttered casserole dish. Top with bread crumbs and cheese mixture, bake for 35-45 minutes or until top is brown and bubbly. Enjoy!