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Jalapeño Mac and Cheese
French's Crispy Jalapeños add great texture and an extra kick to this classic mac and cheese casserole!
Course
dinner, Main Course, Side Dish
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Calories
250
kcal
Author
John Kanell
Ingredients
INGREDIENTS
1
pound
Pasta
Conchiglie
1
quart
milk
1/2
cup
flour
1
stick unsalted butter
1/2
tsp
nutmeg
3/4
tbsp
salt plus 1 tsp for salting the pasta water
3/4
tsp
black pepper freshly ground
4
oz
Gruyer cheese freshly grated
12
oz
sharp cheddar freshly grated
1
cup
pecorino romano
2
tbsp
olive oil for pasta water
1/3
cup
fresh jalapeño
chopped
5
oz
French’s Crispy Jalapeños
Instructions
INSTRUCTIONS
Add olive oil to a pot of boiling salted water. Add pasta, cook according to instructions and drain.
While the pasta is cooking, heat the milk in a pot making sure not to allow it to come to a boil.
Melt 7 tablespoons of unsalted butter in a large pot. Add the flour and whisk while it cooks on low heat for 2 to 3 minutes.
Add the milk in while whisking and cook until thickened, 2-3 minutes.
Remove from heat and mix in the cheeses, salt, nutmeg and pepper.
Add fresh jalapeños.
Add the cooked pasta and mix well.
Pour half the container of French’s Crispy Jalapeños into a baking dish to create a base layer.
Add mac and cheese layer.
Top with another French’s Crispy Jalapeno layer. Add some more pecorino romano if you'd like.
Bake at 375 for about 35 minutes.
Nutrition
Serving:
1
cup
|
Calories:
250
kcal
|
Carbohydrates:
47
g
|
Protein:
9
g
|
Fat:
3
g
|
Saturated Fat:
1.5
g
|
Cholesterol:
10
mg
|
Sodium:
570
mg
|
Potassium:
180
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
850
IU
|
Calcium:
310
mg
|
Iron:
1.8
mg