Really good homemade mac and cheese don’t have to take lots of time to make. Made with creamy Gruyère and Gouda cheeses, this skillet jalapeno mac and cheese has a subtle warmth with diced jalapeno and cayenne pepper.
This is the time of year when I love comfort food the most. Heck! Who am I kidding? I like comfort food all year round. The best comfort foods are dishes that don’t take long to prepare. This easy-to-make skillet jalapeno mac and cheese is comfort food in only 30 minutes.
My mama makes macaroni and cheese that my nieces and my nephew fight over at every holiday family meal. It takes her some time to prepare, but she is always happy to make it and keep her grandchildren fed with their favorite dish, no matter how old they get (the eldest 32 and the youngest now 23).
How To Make Skillet Jalapeno Mac and Cheese
Cook the pasta according to the package directions in a large pot of salted water.
Meanwhile, make a roux. Melt the butter over medium heat in a large nonstick skillet; stir in flour with a wooden spoon until smooth—Cook for one minute.
Gradually stir in cream; bring to a boil. Add the jalapenos to the cream mixture. Cook, stirring constantly until thickened, about 2 minutes.
Reduce heat. Stir in cheese until melted, then stir in the freshly grated nutmeg and cayenne pepper.
Reserve 1 cup of the pasta water. Drain the pasta; add to cheese mixture. Cook and stir for 3 to 4 minutes or until heated through.
If the pasta is too tight and gooey, stir in about ¼ cup of the pasta water at a time to get the desired consistency.
Serve immediately.
I made this skillet jalapeno mac and cheese as a quick, easy, Meatless Monday meal. Coming home from work on Monday, it’s the perfect comfort food to soothe your soul from a hard dose of workweek reality.
Here’s to comfort food made quick!
Skillet Jalapeno Mac and Cheese
Ingredients
- ½ pound penne pasta
- 1 ½ tablespoons jalapeños seeded, deveined and diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups half-and-half cream
- 2 cups Gruyère cheese grated
- 2 cups Gouda cheese grated
- ¼ teaspoon cayenne pepper
- ¼ teaspoon nutmeg fresh grated
Instructions
- Cook the pasta according to the package directions in a large pot of salted water.
- Meanwhile, make a roux. Melt the butter over medium heat in a large nonstick skillet; stir in flour with a wooden spoon until smooth. Cook for one minute.
- Gradually stir in cream; bring to a boil. Add the jalapenos to the cream mixture. Cook, stirring constantly until thickened, about 2 minutes.
- Reduce heat. Stir in cheese until melted, then stir in the freshly grated nutmeg and cayenne pepper.
- Reserve 1 cup of the pasta water. Drain the pasta; add to cheese mixture. Cook and stir for 3 to 4 minutes or until heated through. If the pasta is too tight and gooey, stir in about ¼ cup of the pasta water at a time to get the desired consistency. Serve immediately.
Julie says
OMG that looks freaken amazing. I love Gruyere and Gouda and never thought to put them together and then you hit it with jalapeno? Amazing!
The Mountain Kitchen says
Julie, thanks! The combo is amazing. Please try it!
Anonymous says
I am drooling on this keyboard. I need this immediately! I’m all about that year-round comfort food, too, girl. LOL
The Mountain Kitchen says
Thanks! It is delish! Hope you’ll try the recipe.
Annie says
OH DEBBIE!!! This looks just divine! And I’m the same way as your mom – the mac and cheese recipe I always make takes forever and needs lots of constant attention, absolutely love this! Can’t wait to try! Happy weekend! (reading so late!)
The Mountain Kitchen says
Hi Annie! You will live this!! My mama actually overcooks the noodles.so I don’t really care for hers…lol! Happy weekend back! (Been out of touch also)
Andrew Moore-Brown says
Debbie, we’ve been following your blog for years…all the way over here in Northern Ireland! We followed this recipe to the letter and it is AMAZINGLY DELICIOUS! We have found a new absolute favourite!! Thanks for sharing these great recipes