This spicy twist on classic baked macaroni and cheese combines the richness of cheddar and Boursin cheese with the kick of jalapeños. Whether you prefer a mild or fiery spice level, you can adjust the heat by using green chiles, jalapeños, or a mix of both. No fresh jalapeños on hand? Canned chopped jalapeño peppers work perfectly as a substitute.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Servings: 4-6
Ingredients:
- 8 ounces elbow macaroni
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 5 ounces Boursin cheese
- 8 ounces shredded cheddar cheese
- 4 ounces canned jalapeño peppers (or fresh jalapeños if preferred)
- Salt and pepper to taste
- Buttered breadcrumbs for topping
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking dish and set it aside.
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Add the flour and stir continuously until the mixture becomes bubbly and starts to brown slightly, about 2 minutes.
- Slowly pour in the whole milk while continuing to stir. Cook for about 3-4 minutes until the mixture thickens.
- Add the Boursin cheese and stir until it’s completely melted and the sauce is smooth.
- Stir in the shredded cheddar cheese until it’s fully incorporated.
- Add the canned jalapeño peppers (or fresh jalapeños) to the cheese sauce, adjusting the amount to your preferred level of spiciness.
- Season the sauce with salt and pepper to taste.
- Combine the spicy cheese sauce with the cooked macaroni, ensuring that all the macaroni is well coated.
- Transfer the macaroni and cheese mixture to the prepared baking dish.
- Sprinkle a generous amount of buttered breadcrumbs evenly over the top.
- Bake in the preheated oven for approximately 25 minutes or until the top is golden and the cheese is bubbling.
Nutrition Facts (Per Serving):
- Calories: 457
- Total Fat: 29g
- Saturated Fat: 16g
- Cholesterol: 84mg
- Sodium: 593mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 17g
These nutritional values are provided as rough estimates and may vary depending on factors such as the specific brands of ingredients used and the serving sizes.
Cooking Tips:
- If you prefer milder heat, you can substitute green chiles or reduce the amount of jalapeños. For extra spiciness, use fresh jalapeños with seeds or add a pinch of cayenne pepper.
- While this recipe uses cheddar and Boursin cheese, feel free to experiment with different cheese varieties to suit your taste. Pepper Jack, Monterey Jack, or Gruyère can all provide unique flavors.
- For a crispier breadcrumb topping, consider drizzling the breadcrumbs with a bit of melted butter before sprinkling them over the macaroni and cheese.