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    You are in: Home / Recipes / Jalapeno Macaroni & Cheese Casserole Recipe
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    Jalapeno Macaroni & Cheese Casserole

    Jalapeno Macaroni & Cheese Casserole. Photo by Linajjac

    1/5 Photos of Jalapeno Macaroni & Cheese Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Cynna's Note:

    A nice creamy comfort dish. I like it best on a cold winter's night with a good tequila lime chicken dish, but I'm sure you could have it anytime and it would be just as tasty! You may want to add some salt to this recipe. I leave it out because my doc wants me to stay away from excess sodium.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Melt butter in medium sauce pan.
    3. 3
      Saute minced jalapenos, garlic,& onion until tender.
    4. 4
      Add flour,pepper, cumin, and cayenne and stir mixture for two minutes.
    5. 5
      Gradually add milk until smooth and creamy.
    6. 6
      Simmer for 15-20 minutes, stirring from time to time.
    7. 7
      Cook macaroni until tender (if you haven't prepared already).
    8. 8
      Drain macaroni.
    9. 9
      Add shredded cheese to sauce and stir until melted.
    10. 10
      Add sauce to macaroni in a buttered casserole dish.
    11. 11
      Top with bread crumbs and bake until top is brown and bubbly.

    Ratings & Reviews:

    • on June 10, 2012


      I am usually a very strict follower of recipes, but I was searching out a recipe that came close to a dish I ate in a restaurant last week. This was the closest I found. To give the recipe the punch I wanted, I used 3 LARGE jalapenos and left in about 10 to 15 seeds. I also used almost a full teaspoon of cayenne, and 7 or 8 cloves of garlic. Used 3 green onions from my garden (the bottom few inches only) instead of half a small onion, sprinkled in some paprika, and added a 15.25 oz. can of corn. Left out the bread crumbs just because I had none. I did not add salt other than to the water for noodles, and did not miss it at all. I have the flavor totally where I want it (maybe too much garlic for others), and I am going to play with the cheese, milk and flour next time to get enough of a liquid where it will bubble while baking. Might try tabasco sometime for a change of pace, but I am seriously in love with this spicy dish!!!

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    • on January 14, 2013


      I was really excited to try this recipe out based on the scrumptious photo and a craving for mac n' cheese. Unfortunately, the final product turned into a nearly inedible mess. Firstly, I would have halved the amount of breadcrumbs (and probably the flour) as well. All the creaminess I savoured as I initially tasted the cheese sauce disappeared once I pulled the dish out of the oven. Secondly, to echo previous reviewers, some seasoning would have really spiced this dish up. I tried using two jalapenos instead of three, and it was still too spicy for me, but I won't hold that against the recipe. Overall, there was a lot of potential, but I'll make some changes if I am to make this again.

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    • on December 01, 2011

      I thought it was a little bland . . . despite the kick from the pepper, it was missing something. Not sure what - salt? I didn't add any - maybe I should have. I used poblanos because the jalapenos in my store looked a little "tired," and dried minced onions because I was out of onions. I also thought the sauce was a bit thick - might use 3 T flour vs. 5, and maybe add a bit more cheese.

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    Read All Reviews (11)


    Nutritional Facts for Jalapeno Macaroni & Cheese Casserole

    Serving Size: 1 (225 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 873.8
    Calories from Fat 339
    Total Fat 37.7 g
    Saturated Fat 22.6 g
    Cholesterol 107.4 mg
    Sodium 916.5 mg
    Total Carbohydrate 98.3 g
    Dietary Fiber 4.8 g
    Sugars 4.5 g
    Protein 34.5 g

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