Jalapeno Cheddar Mac & Cheese
Super-spicy jalapeño mac and cheese, anyone? Our Jalapeño Cheddar Mac & Cheese recipe adds fiery flavor to everyone's favorite comfort food. Elbow macaroni is smothered in a spicy, creamy cheese sauce made with condensed Cheddar cheese soup, pepper Jack cheese and diced jalapeño. Spoon the mixture into a baking dish, top it with crushed jalapeño kettle-cooked chips for spicy crunch, then bake. With only 6 ingredients and 35 minutes from pantry to table,
Ingredient
- 8 ounces uncooked cavatappi pasta or elbow macaroni (about 2 cups)
- 1 can (10 1/2 ounces) Condensed Cheddar Cheese Soup
- 3/4 cup milk
- 2 cups shredded pepper Jack cheese (about 8 ounces)
- 1 tablespoon drained canned hot diced jalapeño peppers
- 1 cup jalapeño kettle-cooked potato chips (we used Kettle® Brand), finely crushed or crispy jalapeños (you can use more, if you like)
Direction
- Cook the pasta according to the package directions. While the pasta is cooking, heat the oven to 375°F. Drain the cooked pasta and return to the saucepot.
- Add the soup, milk, cheese and jalapeño peppers to the pasta and stir to combine. Spoon the mixture into a 2-quart shallow baking dish. Sprinkle with the crushed potato chips.
- Bake for 15 minutes or until hot and the crushed chips are lightly browned.
