Homemade Baked Mac and Cheese with Jalapeños
Homemade Baked Mac and Cheese with Jalapeños
Ingredients
For the Macaroni
- 1 pound elbow macaroni noodles
- 1 tablespoon cooking oil
- 1 teaspoon general seasoning blend
For the Creamy Cheese Sauce
- 3 cups milk
- 1/2 cup sour cream
- 1 jalapeño pepper, seeded and finely diced, or 2 for extra spice
- 2 cups shredded cheddar cheese
- 1 cup shredded Mexican style four cheese blend
- 1 large egg
- 1 teaspoon general seasoning blend
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika, or cayenne pepper
For the Topping
- 1/2 cup shredded Mexican style four cheese blend
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter, cut into small pieces
- 1/4 teaspoon paprika, for dusting
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the elbow macaroni noodles, cooking oil, and 1 teaspoon of general seasoning blend. Cook according to package directions until al dente. Drain the noodles thoroughly using a colander and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the cheese sauce. In a separate large saucepan or pot, gently heat the milk and sour cream over medium-low heat, stirring occasionally. Add the seeded and finely diced jalapeño pepper(s) and let them simmer gently for 2-3 minutes to soften and release flavor. Do not boil. Once warmed, gradually add the 2 cups of shredded cheddar cheese and 1 cup of shredded Mexican style four cheese blend, stirring continuously until all the cheese is melted and a smooth, creamy sauce forms.
⏱️ 10 min
- 3
Remove the cheese sauce from the heat. Crack the large egg directly into the sauce and whisk vigorously until fully incorporated. Stir in the remaining 1 teaspoon of general seasoning blend, garlic powder, and 1/2 teaspoon of paprika (or cayenne), mixing well.
⏱️ 2 min
- 4
Preheat your oven to 375°F. Lightly grease a large foil baking pan or a 9x13 inch baking dish.
⏱️ 3 min•🌡️ 375
- 5
Transfer the drained macaroni noodles into the prepared baking pan. Sprinkle 1/2 cup of shredded Mexican style four cheese blend and 1/2 cup of shredded mozzarella cheese over the noodles. Pour the prepared cheese sauce evenly over the noodles and cheese. Gently stir everything in the pan to ensure all the noodles are well coated with the sauce.
⏱️ 5 min
- 6
Evenly distribute the small pieces of butter over the top of the mac and cheese mixture. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the butter, followed by a light dusting of 1/4 teaspoon of paprika for color.
⏱️ 2 min
- 7
Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the mac and cheese is golden brown and bubbly on top, and heated through. Let it rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Homemade Baked Mac and Cheese with Jalapeños
Ingredients
For the Macaroni
- 1 pound elbow macaroni noodles
- 1 tablespoon cooking oil
- 1 teaspoon general seasoning blend
For the Creamy Cheese Sauce
- 3 cups milk
- 1/2 cup sour cream
- 1 jalapeño pepper, seeded and finely diced, or 2 for extra spice
- 2 cups shredded cheddar cheese
- 1 cup shredded Mexican style four cheese blend
- 1 large egg
- 1 teaspoon general seasoning blend
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika, or cayenne pepper
For the Topping
- 1/2 cup shredded Mexican style four cheese blend
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter, cut into small pieces
- 1/4 teaspoon paprika, for dusting
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the elbow macaroni noodles, cooking oil, and 1 teaspoon of general seasoning blend. Cook according to package directions until al dente. Drain the noodles thoroughly using a colander and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the cheese sauce. In a separate large saucepan or pot, gently heat the milk and sour cream over medium-low heat, stirring occasionally. Add the seeded and finely diced jalapeño pepper(s) and let them simmer gently for 2-3 minutes to soften and release flavor. Do not boil. Once warmed, gradually add the 2 cups of shredded cheddar cheese and 1 cup of shredded Mexican style four cheese blend, stirring continuously until all the cheese is melted and a smooth, creamy sauce forms.
⏱️ 10 min - 3
Remove the cheese sauce from the heat. Crack the large egg directly into the sauce and whisk vigorously until fully incorporated. Stir in the remaining 1 teaspoon of general seasoning blend, garlic powder, and 1/2 teaspoon of paprika (or cayenne), mixing well.
⏱️ 2 min - 4
Preheat your oven to 375°F. Lightly grease a large foil baking pan or a 9x13 inch baking dish.
⏱️ 3 min•🌡️ 375 - 5
Transfer the drained macaroni noodles into the prepared baking pan. Sprinkle 1/2 cup of shredded Mexican style four cheese blend and 1/2 cup of shredded mozzarella cheese over the noodles. Pour the prepared cheese sauce evenly over the noodles and cheese. Gently stir everything in the pan to ensure all the noodles are well coated with the sauce.
⏱️ 5 min - 6
Evenly distribute the small pieces of butter over the top of the mac and cheese mixture. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the butter, followed by a light dusting of 1/4 teaspoon of paprika for color.
⏱️ 2 min - 7
Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the mac and cheese is golden brown and bubbly on top, and heated through. Let it rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375