Creamy, dreamy and a wee bit zesty, this Spicy Three Cheese Macaroni and Cheese is comfort food at it’s finest.
I have to admit, this macaroni and cheese recipe tastes like a warm cozy blanket in a bowl. I think it’s because the bechamel I use to make the sauce, is not only lush and silky, but also flavorful. I begin with fresh garlic and then I stir in sliced green chili’s and jalapeno’s. Next I fold in three different kinds of cheese – medium cheddar, pepper jack and Mexican queso.
If that’s not enough I also top this Creamy, Dreamy Macaroni and Cheese with a blend of grated parmesan and panko breadcrumbs mixed with olive oil. It bakes up a little crispy on top so there is added crunch to the lovely creamy texture of the macaroni.
Macaroni and cheese is an easy dish to make. But to make this recipe even easier, I’ve recorded a recipe video as well.
These simple ingredients come deliciously together to create one luscious meal. This is a perfect family style dinner that will have everyone at the table asking for seconds.
Creamy, Dreamy Macaroni and Cheese has been known to bring loads of seasonal cheer to my dinner table. Which is why I decided it was time to post the recipe here. I hope you enjoy it and please let me know what you think! Visit me over on Instagram or Facebook and leave me a message. I always love to hear from my readers!
Wishing you love, light and peace and always loads of deliciousness.
Karista
Spicy Three Cheese Macaroni and Cheese
Ingredients
- 1-pound large macaroni, Cavitappi, cooked to package directions
- ¼ cup butter
- ¼ cup flour
- 2 cloves garlic, minced
- 3 ½ cups whole milk, room temp or warm
- ½ teaspoon ground nutmeg
- 1 4-ounce can sliced mild green chilis
- ½ cup sliced pickled jalapenos
- 2 cups shredded cheddar cheese
- 2 cups shredded pepper jack
- 1 cup crumbled queso fresco (Mexican cheese)
- ¼ cup panko bread crumbs
- ¼ cup parmesan cheese
- 2 tablespoons olive oil
Instructions
- In a large skillet or sauce pan over medium heat, add the butter.
- Once the butter is melted, stir in the flour and cook for about 1 minute.
- Stir in the garlic and cook for 30 seconds.
- Whisk in the milk slowly and bring it to a simmer. As it simmers it will begin to thicken, about 10 minutes.
- When the sauce coats the back of a spoon and has thickened, stir in the nutmeg, can of mild green chilis and pickled jalapenos. Season to taste with salt and pepper.
- Then turn off the heat and stir in the cheddar, pepper jack and queso until the cheese is thoroughly blended.
- Pour the cheese mixture over the cooked and drained pasta and stir to combine.
- Pour the macaroni and cheese into a 9×11 baking dish.
- Mix together the bread crumbs, parmesan and olive oil. Sprinkle it over the macaroni and place it in a preheated 350F oven for about 10-15 minutes until the bread crumbs are toasted and golden.
- Remove from the oven and let it cool for about 5 minutes prior to serving.
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