This Jalapeño Mac and Cheese is ultra-creamy with sharp cheddar, Boursin, and a spicy kick from jalapeños. Topped with buttery breadcrumbs for crunch!
You ever have one of those kitchen accident wins? That’s how this Jalapeño Mac and Cheese came to life in my house.
It started on a chilly fall night. You know, the kind where you just need comfort food? I had my heart set on classic mac and cheese, but halfway through cooking, I noticed a can of jalapeños tucked behind the peanut butter jar (don’t ask why). On a whim, I tossed them in, thinking, Why not add a little heat?
What came out of the oven was absolute magic—like the cozy, creamy mac and cheese I grew up with but… better. The cheesy sauce was rich and velvety, but that subtle heat? Game-changer. The breadcrumbs? Buttery and golden, adding the perfect crunch.
Since then, this version has become a regular around here—potlucks, cozy weekends, even that one time I forgot to plan dinner but somehow nailed it anyway.
Why You’ll Love This Jalapeño Mac and Cheese Recipe?
- Creamy, Cheesy Bliss: Sharp cheddar + creamy Boursin + half-and-half = pure comfort.
- Perfect Heat Level: The jalapeños give it a gentle kick, nothing overpowering.
- Golden, Buttery Topping: Because mac and cheese without a crunchy top is just… wrong.
- Totally Customizable: Go spicier, swap the cheese, or make it gluten-free.
- Crowd Favorite: This dish vanishes fast at potlucks.
Ingredient Notes:
Let’s break down the MVPs of this dish:
- Elbow Macaroni: The classic choice, but shells or cavatappi? Equally awesome.
- Boursin Cheese: The soft, creamy, herby kind usually served on a fancy cheese board. It melts like a dream and adds a subtle garlic flavor.
- Sharp Cheddar: For that bold, classic cheesy goodness.
- Jalapeños: Canned jalapeños bring mild, consistent heat. If you’re a heat lover, fresh ones will definitely turn it up a notch.
- Half-and-Half: Perfect balance of creamy without being too heavy. Whole milk works too, but skip the skim—trust me.
- Breadcrumbs: Fresh breadcrumbs make the crispiest topping. Panko works too!
- Butter: Because what’s mac and cheese without butter?
How To Make Jalapeño Mac and Cheese?
This recipe comes together easily—and let’s be honest, the hardest part is waiting while it bakes!
Step 1: Cook the Pasta
Start by boiling salted water and cooking the elbow macaroni just shy of al dente. Drain, rinse, and set aside.
Step 2: Make the Cheese Sauce
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to avoid lumps.
Slowly pour in the half-and-half, whisking as you go, followed by the Boursin cheese. Keep whisking until the sauce starts to thicken and the cheese is fully melted.
Next, add the cheddar cheese and jalapeños. Stir until the cheddar melts completely and you’re left with a smooth, velvety sauce. Season with salt and pepper to taste. If it feels too thick, add a splash of extra milk.
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Step 3: Combine Pasta and Sauce
Pour your cooked pasta into the cheese sauce and stir until every piece is coated in all that creamy goodness.
Step 4: Make the Buttery Breadcrumb Topping
Melt the remaining 2 tablespoons of butter and mix it with the breadcrumbs until fully coated. This step might seem simple, but trust me—it makes all the difference!
Step 5: Assemble and Bake
Preheat your oven to 350°F (180°C). Grease a 2-quart baking dish with cooking spray.
Pour the cheesy pasta into the prepared dish and sprinkle the buttery breadcrumbs evenly over the top.
Bake for 25 minutes, or until bubbly and golden brown.
Storage Options:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reheating Tip: Warm it up in the oven at 325°F for the best texture, or microwave with a splash of milk to bring back the creaminess.
Variations and Substitutions:
- Spicier Version: Swap canned jalapeños for fresh or add a pinch of cayenne.
- Cheese Twist: Try smoked gouda, Monterey Jack, or a sharp white cheddar for a twist.
- Protein Boost: Stir in shredded rotisserie chicken or crumbled bacon.
- Gluten-Free: Use gluten-free pasta and swap the flour for a GF alternative.
- Extra Crunch: Mix panko with the breadcrumbs for even more crispiness.
What to Serve with Jalapeño Mac and Cheese?
This dish is pretty bold on its own, but here are a few perfect pairings:
- Grilled Chicken: The smoky, savory flavors balance the creamy heat perfectly.
- Garlic Bread: Because carbs deserve carbs.
- Cornbread: Sweet cornbread + spicy mac? Yes, please.
- Crisp Green Salad: Something light to balance the richness.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble the mac and cheese (minus the breadcrumb topping) a day ahead, refrigerate, then top with breadcrumbs just before baking.
Is this super spicy?
Not really! Canned jalapeños give it a mild kick, but you can use fresh if you want it hotter.
Can I use pre-shredded cheese?
You could, but freshly shredded cheese melts way smoother. Pre-shredded cheese has anti-caking agents that can mess with the sauce texture.
There you have it—Jalapeño Mac and Cheese that’s rich, spicy, creamy, and loaded with flavor. Whether you’re making it for a cozy weeknight dinner, a potluck, or just because it’s a cheese kind of day (which is every day, right?), this dish will not disappoint.
So, grab your favorite cheese grater and let’s make this happen! If you try it, I’d love to hear how it went—drop a comment below and let me know if you went extra spicy or kept it mild. Can’t wait to hear your take!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jalapeño Mac and Cheese
Ingredients
For the Mac and Cheese:
- 8 ounces elbow macaroni
- 6 tablespoons unsalted butter divided
- 3 tablespoons all-purpose flour
- 1½ cups half-and-half or whole milk
- 1 5 oz package Boursin cheese (garlic and herb)
- 2 cups sharp cheddar cheese shredded
- 1 4 oz can chopped jalapeños
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Topping:
- 1 cup fresh breadcrumbs
Instructions
Cook the Pasta
- Preheat the oven to 350°F (180°C). Grease a 2-quart baking dish with cooking spray or butter.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until just al dente. Drain the pasta and set aside.
Prepare the Cheese Sauce
- In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add the flour and whisk continuously for approximately 2 minutes to create a roux. The mixture should become slightly golden and bubbly.
- Gradually pour in the half-and-half, whisking constantly to ensure a smooth consistency. Once the sauce begins to thicken, add the Boursin cheese and continue stirring until fully melted and combined.
- Incorporate the sharp cheddar cheese and jalapeños, stirring until the cheddar is completely melted. Season with kosher salt and freshly ground black pepper to taste. If the sauce becomes too thick, a splash of additional milk can help loosen it.
Combine the Pasta and Sauce
- Add the cooked pasta to the cheese sauce, gently folding it in to ensure each piece of pasta is well coated.
- Transfer the macaroni mixture to the prepared baking dish, spreading it evenly.
Prepare the Breadcrumb Topping
- Melt the remaining 2 tablespoons of butter and combine with the breadcrumbs in a small bowl, stirring until fully coated.
- Evenly distribute the buttered breadcrumbs over the top of the mac and cheese in the baking dish.
Bake the Mac and Cheese
- Place the dish in the preheated oven and bake for approximately 25 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.
- Remove from the oven and allow the mac and cheese to rest for a few minutes before serving.
Notes
- Substitute the elbow macaroni with a gluten-free pasta of choice.
- Replace the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount of flour).
- Use gluten-free breadcrumbs for the topping.
- Ensure all other ingredients, including the Boursin cheese and jalapeños, are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
