Total Time
Prep 25 mins
Cook 35 mins

Homemade super cheesy mac and cheese with a spicy bite to it.

Ingredients Nutrition


  1. Cook elbow noodles according to directions.
  2. While the pasta is cooking cut 16 oz block of cheese into small cubes and slice the Velveeta into pieces.
  3. Drain the pasta when done, do not rinse.
  4. Return the pasta to the pot; add butter, milk, cheese cubes and slices to the hot pasta. Mix well until the Velveeta is melted.
  5. The mixture will be soupy and the cubes of cheese will not be melted completely.
  6. Add the peppers and salt and pepper to taste.
  7. Pour in baking dish. Cover with the 8 oz of cheddar that has been shredded.
  8. Bake at 350°F for 35 minutes. Top should be browned and pasta should be set.
Most Helpful

Perhaps it's not fair to give it 5 stars since I didn't follow the recipe exactly, but it turned out so darn good, I couldn't give it less. I browsed so many recipes looking for one that I didn't have to make the cheese sauce separately and dirty another pot. The steps in this one suited me fine. My changes were to the boiled, drained noodles I added a whole 8-ounce bag of shredded sharp cheddar, a half of a bag of another and a half of a bag of shredded mozz; which was what I had in the fridge and I totally forgot the jalapeno. I didn't top it off with cheese; all my ingredients were mixed in, then poured into a grease-sprayed 9x13 pyrex dish. This turned out to be sooooo creamy and has become my go-to recipe for home-made mac and cheese. Next time I will try it with a kick. Thanks for submitting.

Southernhopsing March 15, 2009

We've made this twice in just two weeks. My Dh thought it was comparable to the Mac and Cheese my best friend makes and that is saying a lot. I picked this recipe because I didn't need to get a lot of pots dirty. I didn't use the jalapenos but I did add a little cayenne pepper, we don't like anything hot. I used monterey jack cheese and sharp cheddar cheese that I shredded and mixed it all in. I also used 1/4 cup butter and the second time I added about 1/4 cup more of milk. It was perfect for us. It had a great brown crust. We will make this often.

Margie99 September 03, 2009

This was excellent. Very cheesy with a wonderful flavor. I didn't have jalapeno peppers so heated it up a bit with crushed red pepper flakes and topped it off with Land Of Enchantment Spice Mix, which was a gift given to me by PaulaG. Added such a great flavor. I would have never thought to heat up mac and cheese. Thanks so much for posting.

~Nimz~ December 02, 2006