Jalapeno Macaroni and Cheese

Jalapeno Macaroni and Cheese is full of rich flavors including three of my favorite things, ranch dressing, jalapeños and macaroni and cheese.

Prep Time20

Cook Time35

Resting Time5

Total Time1

Servings:

Calories: 507kcal

Prepare your noodles until almost cooked. Drain and set aside.
In a large bowl, mix together noodles, evaporated milk, cheddar, colby jack, ranch, sour cream, butter, and chopped jalapenos.
One thing to remember about this step is that you want to make sure your noodle to cheese ratio is properly balanced. Add too much and it’s overwhelming, add too little and it falls flat so for this recipe I am adding roughly three cups of cheese. I love cheddar, but since I wanted this dish to have a little kick I am splitting my cheese portion to result in half triple cheddar and half Pepper Jack.
Spray a casserole dish with nonstick, and fill with macaroni mixture. Top with extra cheese and pepper.
Bake at 350 for 30-35 minutes or until top is golden and bubbling.
Remove from oven and allow to sit for 5 minutes.
Serve and enjoy every bite!

Cheese it right: Picking the right blend of cheeses can really make your spicy macaroni and cheese taste so much better. Choose 3 or more cheeses for the best balance of texture and flavor. Colby, Monterey Jack, cheddar and Parmesan are all great choices.

Shred it at home: Packaged, pre-shredded cheeses can be more convenient, but for this recipe, I would highly urge you to shred your own cheese at home for the best flavor and creaminess.

Top it right: For that nice and crispy crust on the top of the pasta bake, add some breadcrumbs in addition to the shredded cheese. Crushed crispy bacon is a great option too!

Salt your pasta water: It makes such a difference in the taste of pasta and the overall dish.