JALAPENO MAC N CHEESE RECIPES

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JALAPENO MAC AND CHEESE RECIPE: HOW TO MAKE IT



Jalapeno Mac and Cheese Recipe: How to Make It image

Many years ago after I had had knee surgery, a friend brought me a big casserole of mac and cheese along with the recipe. I have fiddled with the recipe over the years, most recently adding jalapenos at the request of my son. What an awesome spicy twist! —Teresa Gustafson, Elkton, Maryland

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 25 minutes

Prep Time 25 minutes

Cook Time 03 hours 00 minutes

Yield 15 servings.

Number Of Ingredients 11

1 package (16 ounces) uncooked elbow macaroni
6 tablespoons butter, divided
4 jalapeno peppers, seeded and finely chopped
3 cups shredded cheddar cheese
2 cups shredded Colby-Monterey Jack cheese
2 cups whole milk
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup mayonnaise
1/4 teaspoon pepper
1 cup crushed Ritz crackers (about 25 crackers)

Steps:

  • Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker., Melt 2 tablespoons butter in a large skillet over medium-high heat. Add jalapenos; cook and stir until crisp-tender, about 5 minutes. Add to slow cooker. Stir in the cheeses, milk, soups, mayonnaise and pepper., Cook, covered, on low for 3 hours or until cheese is melted and mixture is heated through. Melt remaining 4 Tbsp. butter; stir in crackers. Sprinkle over macaroni mixture.

Nutrition Facts : Calories 428 calories, FatContent 27g fat (13g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 654mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 14g protein.

JALAPENO MACARONI AND CHEESE RECIPE | MARTHA STEWART



Jalapeno Macaroni and Cheese Recipe | Martha Stewart image

Our Southwestern riff on mac and cheese turns up the volume with fiery jalapenos and sweet corn kernels. The pasta's cooked right in the sauce, so it couldn't be simpler. Be sure to try all our delectable variations next: Classic Mac, Mushroom-Fontina Mac, and Bacon Mac.

Provided by Martha Stewart

Categories     Pasta and Grains

Total Time 40 minutes

Prep Time 40 minutes

Number Of Ingredients 12

6 tablespoons unsalted butter
1 cup fresh breadcrumbs
1/4 cup grated Parmesan
2 jalapenos, seeded and diced
4 sliced scallions
1/2 cup unbleached all-purpose flour
6 cups 2-percent milk
3/4 pound elbow macaroni
1 cup grated sharp white cheddar
3 cups shredded Monterey Jack
2 cups corn kernels
Kosher salt and freshly ground pepper

Steps:

  • Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
  • Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

Nutrition Facts : Calories 650 g, FatContent 32 g, FiberContent 3 g, ProteinContent 31 g, SaturatedFatContent 19 g

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