Updated on September 15th, 2025
There’s nothing like a creamy dish of mac and cheese with a little kick of heat. Jalapeno mac and cheese combines gooey melted Gouda, cheddar, and Monterey Jack with spicy peppers for a mix of comfort and excitement. The prosciutto adds a savory bite, while the breadcrumb topping bakes up golden and crisp. It’s a dish that’s simple to prepare, but tastes like something special for any weeknight or get-together.
Why this recipe works
- Cheese blend: Using three cheeses gives the sauce a rich and flavorful balance, with each one melting differently to create a smooth, comforting texture.
- Spicy kick: Jalapeno peppers bring just the right amount of heat, and you can adjust it easily by removing or keeping the seeds.
- Savory depth: The prosciutto adds a salty, meaty layer of flavor that pairs beautifully with the creaminess of the cheese sauce.
- Crunch factor: The buttered breadcrumbs form a golden crust on top, adding a crispy layer that contrasts perfectly with the soft pasta.
- Baked finish: Baking the dish helps everything meld together, ensuring each bite has the right mix of cheesy sauce, pasta, and topping.
Serving suggestions
- Family dinner: Serve this mac and cheese with a fresh green salad and roasted vegetables for a balanced meal everyone can enjoy.
- Party side: Bring it to gatherings or potlucks as a crowd-pleasing side that pairs well with grilled meats or barbecue dishes.
- Comfort night: Enjoy a warm bowl on its own during cozy evenings when you want something filling and flavorful without much effort.
- Kid-friendly option: For younger eaters, reduce the heat by using fewer jalapenos and serve alongside simple sides like steamed broccoli.
- Next-day lunch: Pack leftovers in a container to reheat for an easy, hearty lunch that tastes just as good the following day.
Jalapeno Mac and Cheese Recipe
Bring heat and comfort in one bite with this jalapeno mac and cheese recipe, a baked dish packed with creamy cheese and just the right spice.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 14 ounces elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups milk
- 1/4 teaspoon salt
- 4 ounces shredded Monterey Jack cheese
- 4 ounces shredded smoked gouda cheese
- 4 ounces shredded cheddar cheese
- 1/3lb prosciutto (sliced)
- 2 jalapeno peppers (seeded and sliced)
- 1/2 cup breadcrumbs (buttered)
Instructions
- Preheat the oven to 400 degrees. Lightly grease a 9×13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add elbow macaroni and cook according to package directions.
- While the water is coming to a boil for the pasta, in a large saucepan melt the butter over medium heat. Add the flour and whisk together. Cook for 1 minute. Slowly pour in the milk, a little at a time
- While whisking constantly until the milk is incorporated. Cook while whisking for about 4-5 minutes or until the mixture thickens. Remove the milk mixture from the heat and stir in the cheeses until melted.
- Drain the pasta and toss it with the cheese sauce. Stir in the prosciutto and jalapeno peppers. Pour the mixture into the prepared casserole dish. Top evenly with buttered breadcrumbs.
Place into the oven and bake at 400 degrees for 20 minutes or until bubbly and the breadcrumbs are golden brown.
Nutrition
- Serving Size:
- Calories: 984
- Sugar: 14.1 g
- Sodium: 1385.8 mg
- Fat: 41.5 g
- Carbohydrates: 102 g
- Protein: 49.2 g
- Cholesterol: 136.3 mg