Introduction

Spicy Mac and Cheese takes a classic comfort dish to the next level with smoky roasted poblanos and jalapenos, blended into a creamy cheese sauce. This rich and flavorful recipe offers a perfect balance of heat and creaminess that will satisfy any craving.

On a white plate over a white marbled surface, there is a close-up of shell-shaped pasta covered in a thick, creamy light yellow cheese sauce. The pasta shells form the bottom layer with their slightly golden texture visible under the sauce. The top layer is the smooth, rich sauce sprinkled generously with coarse black pepper. A fork is placed in the pasta, pressing down on the creamy sauce and shells, with a woman's hand holding the fork at the plate's edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat oven to 425°F and line a sheet tray with parchment paper. Place half of the poblano peppers and all the jalapenos on the tray. Roast for 25-30 minutes until the skins are blackened and bubbling. Jalapenos may cook faster.
Step 2: Remove peppers from the oven, place them in a plastic bag, and seal. Let sit for 15 minutes to steam. Then peel off the skins and remove seeds and stems.
Step 3: Dice the remaining raw poblano peppers into small pieces and set aside.
Step 4: In a large stock pot, melt butter over medium heat. Add the diced raw poblanos and cook for 2-3 minutes, stirring occasionally. Add minced garlic and cook for about 20 seconds more.
Step 5: Whisk in the flour and kosher salt. Lower the heat to low-medium and stir continuously for about 3 minutes, being careful not to burn the flour.
Step 6: Slowly whisk in the half and half. Heat gently, stirring occasionally, until the mixture starts to thicken. Then whisk in the milk and continue heating while stirring.
Step 7: When the sauce thickens, add sodium citrate, roasted poblanos, and jalapenos. Blend everything until smooth with an immersion blender.
Step 8: Stir in the sharp cheddar, gruyere, and pepper jack cheeses along with the Season All. When the cheese has melted, blend again with the immersion blender until the sauce is completely smooth.
Step 9: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions, then drain thoroughly. Combine the pasta with the cheese sauce, taste, and adjust salt if needed. Serve warm.

Tips & Variations

Roast the peppers until well blackened for a deeper smoky flavor, but avoid burning them completely to prevent bitterness.
Use an immersion blender for a smooth sauce; if unavailable, a regular blender works too—just be careful with hot liquids.
For extra heat, leave some jalapeno seeds or add a pinch of cayenne pepper to the cheese sauce.
Substitute pasta shells with elbow macaroni or cavatappi for a different texture.

Storage

Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce if it has thickened. Avoid microwaving at high heat to maintain creaminess.

How to Serve

The image shows a close-up of small, textured pasta shells covered in a thick, creamy pale green sauce. The pasta layer is a light yellow with ribbed detailing, sitting under a smooth and slightly speckled sauce that coats the shells fully, pooling slightly at the bottom. A silver fork held by a woman's hand is lifting some pasta coated in the same sauce, making the textures and creaminess stand out. The food is in a white bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without sodium citrate?

Sodium citrate helps prevent cheese from clumping and creates a smooth sauce, but if you don’t have it, you can still make the dish. Just stir the cheese in slowly over low heat and avoid boiling to reduce the risk of separation.

How spicy is this mac and cheese?

The roasted poblanos and jalapenos add a mild to moderate heat that complements the creamy cheese. You can adjust the spice level by removing seeds from the peppers or adding more jalapenos if you prefer it spicier.