Spicy Mac And Cheese

5 from 2 votes

Spicy Mac and Cheese with Poblanos and Jalapeños is a bold and creamy dish that adds a kick to the classic comfort food. The smooth, cheesy pasta is infused with the smoky flavor of roasted poblanos and the fiery heat of fresh jalapeños, creating a perfect blend of spice and richness. This mac and cheese is a flavorful twist that’s sure to satisfy heat seekers and cheese lovers alike.

Prep Time10

Cook Time1

Total Time1 10

Course: dinner, side dish

Cuisine: american

Diet: Vegetarian

Servings: servings

Calories: 708kcal

Author: Krista Stechman

Equipment

1 food processor
1 immersion blender

Ingredients

14 oz poblano peppers divided
2 large jalapeno peppers
10 tablespoon unsalted butter
5 cloves garlic minced
⅓ cup all purpose flour + 1 tablespoon
1 tablespoon kosher salt
22 oz half and half
2⅓ cup whole milk
33 grams sodium citrate to prevent clumping
8 oz sharp cheddar
8 oz gruyere cheese
8 oz pepper jack
4 shakes season all Fiesta brand
2 lb pasta shells medium sized shells

Instructions

Set half of poblanos aside for later use. Preheat oven to 425°F then line a sheet tray with parchment paper. Place poblanos and jalapenos on the sheet tray then roast for 25-30 minutes or until blackening and bubbling of skin occurs. Jalapenos may cook faster than poblanos.
Remove peppers then add them to a plastic grocery bad and tie it shut. Allow peppers to sit for 15 minutes then peel skin and remove seeds and stems
Dice remaining raw poblano into a small dice and set aside
Melt butter in a large stock pot over medium heat. Add raw poblanos to the pan and cook for 2-3 minutes, stirring occasionally. Stir in garlic and allow to cook about 20 seconds
Whisk flour and salt into butter mixture. Turn heat down to low-medium and continue stirring occasionally for 3 minutes. Watch closely as the flour can burn
Whisk half and half into pan. Heat over low-medium heat, stirring occasionally until mixture begins to thicken. Whisk in milk then allow to come to temperature while stirring
Once mixture begins to thicken add sodium citrate, roasted poblanos, jalapenos and blend with immersion blender until smooth
Whisk in cheeses and season all. Once cheese becomes melty, use immersion blender until fully smooth
Boil a pot of salted water while making cheese sauce. Cook pasta according to package directions then drain thoroughly. Stir in cheese sauce, adjust salt level according to taste and serve

Notes

Sodium citrate prevents clumping and gives you a super smooth cheese sauce every time. It's available for purchase on Amazon.

Cook the flour for 3-5 minutes to get the flour taste out. Stir frequently and don't allow roux to darken. (Roux is the butter and flour mixture)

The cheese sauce freezes and reheats well. Reheat over low heat, stirring frequently to avoid burning.

Melt cheese over low-medium while stirring frequently to avoid burning.

Mix with pasta shortly before serving.

Nutrition