Jalapeno Macaroni & Cheese Casserole

READY IN: 45mins
Recipe by Cynna

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.

Top Review by freshisbest27

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!!!

Ingredients Nutrition


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

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