How to make Stovetop Jalapeño Mac and Cheese. A creamy, one pot macaroni and cheese made with spicy jalapeños, ultimate comfort food!
STOVETOP JALAPEÑO MAC AND CHEESE
“Blue Box” macaroni and cheese was probably one of the first things I learned how to make as a kid. My mom would leave me in charge of after school snack time and I’d find myself in the kitchen making the cheesy goodness for my brother and I. Overtime I started experimenting with other flavors, extra cheese, the addition of peppers, corn, etc. This Stovetop Jalapeño Mac and Cheese is the grown up 🔥 version of that childhood nostalgia. Leave out the jalapeños and you’ll have a copycat KRAFT Macaroni & Cheese recipe, rich and creamy, just the way you remember it.
Happiness and nostalgia is a bowl of homemade mac and cheese, especially when it’s so simple. For another cheesy pasta dish check out my White Cheddar Pepper Pasta.
SAY CHEESE
There are two kinds of cheese in this recipe for the best flavor and creaminess. I’m not a fan of mac and cheese that is dry or grainy, which seems to happen in a lot of homemade recipes. This recipe gives your smooth, creamy, cheese sauce every-time. This recipe calls for cheddar cheese, I particularly love sharp cheddar cheese shredded fresh off the block.
STOVETOP JALAPEÑO MAC AND CHEESE MUST HAVES
- Pasta: Shells are my favorite, especially because they serve as the perfect cheese boat vehicle, elbow macaroni comes in a close second.
- Butter: This helps build your sauce!
- Velveeta: Don’t skip this, it’s what gives your sauce the cheesy creaminess.
- Jalapeños: If you want spicer you can use Serranos.
- Milk: I like to use whole milk.
- Shredded Cheddar cheese: Use good quality sharp cheddar, shredded fresh off the block. Skip the pre shredded cheese as that has corn starch.
- 3 cup dry pasta; I like medium shells or elbow macaroni
- ⅓ cup butter
- 8 ounces Velveeta
- 2 cup cheddar cheese; shredded
- 1½ cup whole milk
- ¼ cup chopped jalapeños; (approx 4 jalapeños) adjust to spice level
- ¼ teaspoon salt; adjust to taste
- ½ teaspoon black pepper
- Cook pasta according to package directions (al dente) in salted water.
- When the pasta is cooked, drain and reserve.
- In the same pan, melt butter and add in the jalapeños.
- Next add in the Velveeta followed by the milk and shredded cheese.
- Stir to ensure no lumps and add in the boiled pasta.
- Season with salt and pepper, stir well and serve immediately.
Enjoy,
Is there any substitute for Velveeta? I cannot find it in Indian supermarkets.
you can use any soft cheese
thank you! This recipe is really great!I tried it and it’s an easy 10/10 will do again!