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Flavorful Smoked Jalapeño Cheddar Mac and Cheese

smoked jalapeño cheddar mac and cheese - featured image
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A smoky, spicy twist on classic mac and cheese featuring smoked jalapeños and sharp cheddar, perfect for BBQs and gatherings.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 2 medium smoked jalapeños, finely chopped
  • 3 cups shredded sharp cheddar cheese (about 12 ounces)
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour (30 grams)
  • 3 cups whole milk (720 ml), warmed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1/2 cup panko breadcrumbs for topping

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
  2. While the pasta cooks, finely chop 2 smoked jalapeños, removing seeds if you prefer less heat. Set aside.
  3. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Once melted and bubbling, whisk in 1/4 cup all-purpose flour. Stir constantly for about 2 minutes until the mixture has a nutty aroma and light golden color.
  4. Gradually whisk in 3 cups of warm whole milk. Keep whisking until the mixture thickens and starts to bubble gently, about 5-7 minutes, forming a béchamel base.
  5. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Adjust seasoning to taste.
  6. Lower heat to low. Stir in 3 cups shredded sharp cheddar cheese and the chopped smoked jalapeños. Stir gently until cheese melts and sauce is smooth. Add a splash of milk if sauce is too thick.
  7. Add the drained pasta to the cheese sauce and stir until every noodle is coated.
  8. Optional baking step: Preheat oven to 350°F. Transfer mac and cheese to a greased 9×13 inch baking dish. Melt remaining 2 tablespoons butter and toss with 1/2 cup panko breadcrumbs. Sprinkle evenly over the top. Bake uncovered for 20 minutes until golden and crispy.

Notes

Use room temperature dairy to prevent clumping. Cook cheese sauce on low heat to avoid graininess. Don’t overcook pasta; it will finish cooking in the sauce. For extra crunch, toast panko breadcrumbs in butter before topping if not baking. If sauce separates, stir in a little extra milk off heat to bring it back together.

Nutrition

Keywords: mac and cheese, smoked jalapeño, cheddar, BBQ, comfort food, creamy, spicy, smoked paprika

Find it online: https://forkmila.com/flavorful-smoked-jalape-n-o-cheddar-mac-and-cheese-recipe-for-easy-bbqs/