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Cook the elbow macaroni according to the package instructions, then drain and set aside.
In a saucepan over medium heat, melt the butter and then whisk in the flour to create a roux. Cook for 1 minute, stirring continuously.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the mixture thickens, about 3 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and smooth.
Add the diced jalapeño, cayenne pepper, garlic powder, salt, and black pepper. Stir to combine.
Fold the cooked macaroni into the cheese sauce until well coated.
Serve the spicy mac and cheese hot, garnished with rice crispys for added texture.

Cook the elbow macaroni according to the package instructions, then drain and set aside.
In a saucepan over medium heat, melt the butter and then whisk in the flour to create a roux. Cook for 1 minute, stirring continuously.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the mixture thickens, about 3 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and smooth.
Add the diced jalapeño, cayenne pepper, garlic powder, salt, and black pepper. Stir to combine.
Fold the cooked macaroni into the cheese sauce until well coated.
Serve the spicy mac and cheese hot, garnished with rice crispys for added texture.