My name is Rebecca and I am a cheesy jalapeñoholic. I will literally devour anything with cheese and jalapeños. I HAVE NO SELF CONTROL!
If it has popper in the name, I am game. Mac n’ Cheese with a crispy top is involved. No holding me back. I will literally fall off of any diet wagon for some good mac n’ cheese. That is a universal thing, right? Like, that goes for everyone?
Come on, you start with a creamy white sauce base, add in gobs of pepper jack cheese until it is thick, and creamy, and cheesy, and then add in cooked pasta. It could be perfect as is, but no. It gets better. You add a buttery panko topping that once crisp will replicate that of the exterior of deep-fried jalapeño popper. And then the sliced jalapeños on the top is literally the icing on the cake. SO. DAMN. GOOD!
This recipe goes fantastic with any sort of grilled meat but is totally sufficient as a standalone dish. What says comfort food more than a big ol’ bowl of spiced up mac n’ cheese? Nothing. Absolutely nothing people.
Note: If you do not have an oven safe skillet you can make this in whatever large skillet you have, and then transfer the noodles and cheese sauce to a baking dish before topping with the panko and sliced peppers.
8 oz macaroni pasta, uncooked
3 tbsp butter
3 tbsp flour
3 c milk
3 c pepperjack cheese, crated
salt and pepper
1/2 tsp crushed red peppers
3 tbsp butter, melted
1/2 c panko
1/4 c jalapeño slices
- Preheat the oven to 400º.
- Cook the pasta per the package instructions.
- Drain and allow to sit.
- Melt the butter in a large oven safe skillet over medium-high heat.
- Whisk in the flour and cook it for about a minute while stirring continuously until it starts to lightly brown and is well combined.
- Gradually whisk in the milk, about 1/2 cup at a time, making sure it is nice and creamy and starts to thicken after each addition. Continue this until the milk is finished.
- Bring the mixture to a simmer and then reduce heat to low.
- Whisk in the cheese, salt, pepper, and crushed red peppers and stir until it is all melted and creamy.
- Add in the cooked pasta making sure all the noodles are evenly coated and remove skillet from heat.
- Now for the topping!
- In a small bowl mix together the melted butter and panko.
- Evenly distribute the topping over the mac n’ cheese.
- Top with sliced jalapeños.
- Bake for 8–10 minutes or until the panko starts to turn a nice golden brown and the sauce is simmering around the edges.
- Allow to rest for about 5 minutes.
- Serve and enjoy!