Spicy Mac and Cheese

5 from 7 votes

This spicy mac and cheese is coated in a cheddar and pepper jack cheese sauce, and with added jalepeño, it takes this delicious meal to the next level.

Prep Time15

Cook Time30

Total Time45

Course: Entree, Holidays, Side Dish

Cuisine: American

Servings:

Calories: 821kcal

Author: Julie Maestre

Ingredients

16 ounces pipette pasta or elbow macaroni
3 cups cheddar cheese
2 cups Pepper Jack cheese
1 cup mozzarella cheese
4 garlic cloves finely minced
1/2 jalapeno deseeded and diced
1 tsp dijon mustard
4 tbsp butter
1/4 cup all-purpose flour
4 1/2 cups whole milk
1 tsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
salt and pepper to taste

Ritz Cracker Topping

2 cups ritz crackers crushed
4 tbsp unsalted butter melted
1 cup cheddar cheese

Instructions

Preheat oven to 400 degrees F. Bring a pot of water to a boil and salt generously.
While the water boils, melt 4 tbsp of butter in a skillet and cook the fresh garlic and jalapeño for 30 seconds. Add the all-purpose flour and whisk over medium-high heat for about 2 minutes.
Add the cold whole milk and whisk to remove any lumps. Cook over medium-high heat until the sauce thickens. This should take about 20 minutes. Make sure to stir frequently. While the sauce is thickening, cook the pasta according to packaging instructions.
Once the sauce thickens, turn off the heat. Stir in the 3 different kinds of cheese, dijon mustard, cayenne pepper, onion powder, and garlic powder. Season the cheese sauce with salt and pepper.
When the pasta is almost done cooking, drain it and add it to the cheese sauce. Place the macaroni and cheese sauce in a greased casserole dish and top it off with the ritz cracker topping.
In a large bowl, combine the crushed ritz crackers and 4 tbsp unsalted melted butter. Top the mac and cheese with the cracker mixture. Bake for 10 minutes.
Wait 10 minutes to cool, and enjoy!

Nutrition