Jalapeño Mac & Cheese


I’ve even been known to throw some of this mac and cheese on a chili dog. Do dat! You won’t regret it.

Jalapeño Mac & Cheese
Makes 12 Servings
  • 2 sticks salted butter
  • 3 jalapeños, seeded and chopped
  • 1 yellow onion, chopped
  • 2 tablespoons Pi-YAHHHHH!! Seasoning
  • 1 tablespoon minced garlic
  • 1 quart heavy whipping cream
  • 1 (14.5-ounce) can chicken broth
  • 2 (12-ounce) packages elbow macaroni
  • 1 (16-ounce) block Velveeta Jalapeño or Velveeta Queso Blanco, cubed
  • 1 (8-ounce) block Monterey Jack cheese with peppers, shredded
  1. Start out by heating a large pot over a very low heat. Heat another large pot filled with water over a medium-high heat.
  2. Add the butter to the pot over a low heat. Once the butter is halfway melted, raise the heat to a medium heat. Add the jalapeños and onion, and sauté, stirring occasionally, for 20 minutes. Add the Pi-YAHHHHH!! Seasoning and garlic. Sauté, stirring often, for another 5 minutes. Add the cream and chicken broth, and lower the heat to a low setting.
  3. Preheat the oven to 350°.
  4. Around this time, start cooking the macaroni in the pot of water according to the package directions.
  5. Add the Velveeta to the pot with the sauce. Gradually stir until melted.
  6. When the macaroni is done, drain, and add it to the cheese sauce. Shut the heat off, and gently stir in the macaroni until sauce begins to thicken.
  7. Spray a 13x9-inch baking dish with cooking spray, and pour the macaroni into the dish. Top with the Monterey Jack. Bake, uncovered, for 25 to 30 minutes. Let stand for 5 to 10 minutes, and enjoy!



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