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Jalapeno mac and cheese, garnished with fresh jalapeno, in a cast iron rectangular dish on a dark surface

Jalapeño Mac & Cheese

cavatappi pasta, smoked gouda, sharp cheddar

STARS

Mac & cheese gets a kick thanks to this grown-up version that has a blend of smoked gouda, sharp cheddar, and fresh jalapeño. Quality ingredients give this mac 'n' cheese depth in flavor and just enough heat to tingle the taste buds. If you have the time, we recommend that you heat this up in the oven to make sure it comes out warm and cheesy and forms a bit of a crunchy golden-brown crust.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 15 minutes
Active Time:  45 minutes
Ingredients

Jalapeno:

  • 1 Jalapeno

Cavatappi Pasta:

  • 300g Cavatappi Pasta
  • 1 teaspoon Kosher Salt

Cheddar, Gouda & Jalapeno Sauce:

  • 1 tablespoon Canola Oil
  • 2 tablespoons All-Purpose Flour
  • 1 cup Whole Milk
  • 1 Jalapeno (finely chopped with seeds)
  • 1 teaspoon Kosher Salt
  • 70g Mild Cheddar Cheese (shredded)
  • 50g Smoked Gouda Cheese (shredded)
  • 2 teaspoons Lemon Juice

Cheddar & Gouda Cheese Mix:

  • 55g Mild Cheddar Cheese (shredded)
  • 55g Smoked Gouda Cheese (shredded)
Directions
1
Start by preparing the jalapeno slices. Wash and trim the jalapeno, then slice it into 1/8" pieces. Set aside for later.
2
To cook the pasta, bring a large pot of water to a boil, then add 1 teaspoon of kosher salt. Add the cavatappi pasta and cook for 10-13 minutes until al dente. Drain the pasta, transfer it to a lined sheet tray, and let it cool.
3
While the pasta is cooling, start on the sauce. In a large pot, heat 1 tablespoon of canola oil on high. Once hot, reduce the heat to low and stir in 2 tablespoons of all-purpose flour. Cook while mixing until the roux turns a blonde color, which should take about 5-15 minutes.
4
Slowly whisk in 1 cup of whole milk until fully mixed. Then, add the finely chopped jalapeno with seeds and 1 teaspoon of kosher salt. Continue heating on low and whisking for about 15-30 minutes until the sauce lightly thickens. Make sure the sauce doesn't boil.
5
Blend in 70g of shredded mild cheddar cheese and 50g of shredded smoked gouda cheese into the sauce using a stick blender. After the cheese is blended in, add 2 teaspoons of lemon juice and continue blending until a velvety texture is achieved.
6
Once the sauce is thick, taste it and adjust the seasoning if needed. Let the sauce cool.
7
To make the cheese mix, combine 55g of shredded mild cheddar cheese and 55g of shredded smoked gouda cheese.
8
After the pasta has cooled and the sauce has thickened, mix them together until the pasta is well coated. Store the jalapeno mac & cheese in an appropriate container until it's time to serve.
9
When you're ready to serve, heat the mac & cheese and top each serving with a quarter of the cheese mix and a few jalapeno slices.

Jalapeño Mac & Cheese

cavatappi pasta, smoked gouda, sharp cheddar

STARS

Mac & cheese gets a kick thanks to this grown-up version that has a blend of smoked gouda, sharp cheddar, and fresh jalapeño. Quality ingredients give this mac 'n' cheese depth in flavor and just enough heat to tingle the taste buds. If you have the time, we recommend that you heat this up in the oven to make sure it comes out warm and cheesy and forms a bit of a crunchy golden-brown crust.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 15 minutes
Active Time:  45 minutes
Servings:  4

Ingredients

Jalapeno:

  • 1 Jalapeno

Cavatappi Pasta:

  • 300g Cavatappi Pasta
  • 1 teaspoon Kosher Salt

Cheddar, Gouda & Jalapeno Sauce:

  • 1 tablespoon Canola Oil
  • 2 tablespoons All-Purpose Flour
  • 1 cup Whole Milk
  • 1 Jalapeno (finely chopped with seeds)
  • 1 teaspoon Kosher Salt
  • 70g Mild Cheddar Cheese (shredded)
  • 50g Smoked Gouda Cheese (shredded)
  • 2 teaspoons Lemon Juice

Cheddar & Gouda Cheese Mix:

  • 55g Mild Cheddar Cheese (shredded)
  • 55g Smoked Gouda Cheese (shredded)

Directions

1
Start by preparing the jalapeno slices. Wash and trim the jalapeno, then slice it into 1/8" pieces. Set aside for later.
2
To cook the pasta, bring a large pot of water to a boil, then add 1 teaspoon of kosher salt. Add the cavatappi pasta and cook for 10-13 minutes until al dente. Drain the pasta, transfer it to a lined sheet tray, and let it cool.
3
While the pasta is cooling, start on the sauce. In a large pot, heat 1 tablespoon of canola oil on high. Once hot, reduce the heat to low and stir in 2 tablespoons of all-purpose flour. Cook while mixing until the roux turns a blonde color, which should take about 5-15 minutes.
4
Slowly whisk in 1 cup of whole milk until fully mixed. Then, add the finely chopped jalapeno with seeds and 1 teaspoon of kosher salt. Continue heating on low and whisking for about 15-30 minutes until the sauce lightly thickens. Make sure the sauce doesn't boil.
5
Blend in 70g of shredded mild cheddar cheese and 50g of shredded smoked gouda cheese into the sauce using a stick blender. After the cheese is blended in, add 2 teaspoons of lemon juice and continue blending until a velvety texture is achieved.
6
Once the sauce is thick, taste it and adjust the seasoning if needed. Let the sauce cool.
7
To make the cheese mix, combine 55g of shredded mild cheddar cheese and 55g of shredded smoked gouda cheese.
8
After the pasta has cooled and the sauce has thickened, mix them together until the pasta is well coated. Store the jalapeno mac & cheese in an appropriate container until it's time to serve.
9
When you're ready to serve, heat the mac & cheese and top each serving with a quarter of the cheese mix and a few jalapeno slices.