Total Time
Prep 30 mins
Cook 20 mins

A zingy twist to regular mac and cheese.

Ingredients Nutrition


  1. Preheat oven to 350F and spritz a casserole dish with cooking spray.
  2. Puree the chile peppers in a food processor. (You may need to drizzle a bit of oil into the mixture to get the puree moving.).
  3. Cook the macaroni according to package directions to al dente tenderness and drain very well.
  4. In a medium saucepan, heat the butter over medium heat.
  5. When melted, add the flour, salt, & pepper and whisk until bubbly and fully incorporated.
  6. Slowly add the milk, continuing to whisk until smooth.
  7. Bring the mixture to just under a simmer and begin slowly adding the cheese a handful at a time until all cheese is melted.
  8. Finally, add the chile puree to the mixture.
  9. Pour the cooked macaroni into the cheese sauce and stir to coat.
  10. Then transfer the entire mixture to a medium baking dish.
  11. Bake for 20 minutes or until bubbly and lightly browned on top.