Baked Elbow Mac with Sharp Cheddar and Jalapeño

Name: Baked Elbow Mac with Sharp Cheddar and Jalapeño
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (454 g) elbow pasta; 4 tbsp (57 g) unsalted butter; 3 tbsp (24 g) all-purpose flour; 1½ cups (355 ml) whole milk; ¾ cup (180 ml) heavy cream; 3 cups (340 g) sharp aged cheddar cheese, finely grated, finely grated; 1 tbsp (15 ml) Dijon mustard; 1 tsp (6 g) kosher salt; ½ tsp (2½ ml) fresh cracked black pepper; 3 medium (75 g) fresh jalapeños, seeded and thinly sliced; ¾ cup (75 g) panko breadcrumbs; 3 tbsp (43 g) unsalted butter, melted, melted; ½ tsp (2½ ml) smoked paprika (optional)

From the MyKitchenBank Kitchen

Creamy, tangy baked mac and cheese made with sharp aged cheddar, fresh jalapeños for heat, and a golden buttered breadcrumb topping. The sauce is enriched with heavy cream and brightened with a touch of Dijon mustard, while the jalapeños add bright, spicy notes that balance the richness. Perfect for a weeknight dinner or potluck.

Prep: 15 min
Cook: 30 min
Wait: 10 min
Total: 55 min
Makes: 6 servings (about 8 cups)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Cook the pasta 1 minute under al dente so it firms up in the oven
Have all ingredients measured and ready before you start the sauce

1
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the elbow pasta and cook for 1 minute less than the package directions (aim for just under al dente).
- Drain in a colander and set aside.
- Do not rinse.
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Ready when: Pasta is tender but still has a slight firmness at the center when bitten
Tip: Undercooking the pasta slightly prevents mushiness after baking, as it will continue to soften in the hot sauce.
2
Make the roux
- In a medium saucepan, melt 4 tablespoons (57 g) of butter over medium heat.
- Add 3 tablespoons (24 g) of all-purpose flour and whisk constantly for about 1 minute, stirring until the mixture is smooth and light golden.
- Do not brown.
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Ready when: Roux is smooth, light tan, and smells toasty
Tip: Keep the heat moderate to avoid browning the roux, which would darken the sauce and create an off-flavor.
3
Build the sauce base
- Add the milk slowly to the roux, whisking constantly to break up any lumps.
- Once smooth, add the heavy cream.
- Whisk over medium heat for about 3–4 minutes, stirring frequently, until the sauce is thick enough to coat the back of a spoon.
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Ready when: Sauce coats the back of a spoon and is smooth, with no lumps
Tip: Whisk constantly to prevent lumps. If lumps form, strain the sauce through a fine-mesh sieve.
4
Add cheese and seasonings
- Remove the pan from heat.
- Add the grated sharp cheddar cheese and Dijon mustard, stirring until the cheese is completely melted and the sauce is smooth.
- Season with 1 teaspoon (6 g) kosher salt and ½ teaspoon fresh cracked black pepper.
- Taste and adjust seasoning as needed.
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Ready when: Cheese is fully melted, sauce is creamy and homogeneous, with no graininess
Tip: Take the pan off the heat before adding cheese so it melts gently without breaking or becoming oily.
5
Prepare the jalapeños
- Wearing gloves or after washing your hands, cut the jalapeños lengthwise and scrape out the seeds and white ribs with a small knife or spoon.
- This removes most of the heat while keeping jalapeño flavor.
- Thinly slice the peppers into rings or half-moons.
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Ready when: Peppers are evenly sliced and seeds are removed
Tip: Removing seeds tones down heat while keeping the fresh, bright flavor. For more spice, leave some seeds.
6
Combine pasta and sauce
- Pour the cheese sauce over the cooked pasta and gently fold together with a rubber spatula until all pasta is evenly coated.
- Fold in the sliced jalapeños, distributing them throughout.
- Pour the mixture into a greased 9×13-inch (23×33 cm) baking dish and spread in an even layer.
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Ready when: Pasta is evenly coated with sauce and jalapeños are scattered throughout
Tip: Fold gently to avoid breaking the pasta. Make sure the sauce coats all the pasta, or some pieces will dry out.
7
Make the topping
- In a small bowl, combine ¾ cup (75 g) panko breadcrumbs with 3 tablespoons (43 g) melted butter and ½ teaspoon smoked paprika (optional).
- Mix with a fork until the breadcrumbs are evenly moistened and clumpy.
- Spread evenly over the top of the pasta mixture.
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Ready when: Breadcrumbs are evenly coated with butter and form small clumps
Tip: Don't over-mix the topping; larger clumps will crisp up better than a fine crumb texture.
8
Bake until goldenOven 375°F / 190°C
- Bake in a preheated 375°F (190°C) oven for 25–30 minutes, until the top is deep golden brown and the sauce around the edges is bubbling gently.
- If the topping is browning too fast, loosely tent with foil for the final 10 minutes.
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Ready when: Top is deep golden brown, edges are bubbling, and a knife inserted in the center meets gentle resistance
Tip: Don't overbake or the top will burn. The edges should bubble slightly—that's a sign the sauce is hot all the way through.
9
Cool and serve
- Remove from the oven and let rest for 5–10 minutes before serving.
- This allows the sauce to set slightly so it clings to the pasta instead of running.
- Serve hot from the dish.
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Ready when: Top firms up slightly and is still steaming
Tip: Resting is crucial—it helps the dish hold together when you scoop it, preventing a pool of sauce at the bottom of the dish.

Good to know

Tips

For extra spice, leave the jalapeño seeds and ribs in, or add ¼ teaspoon cayenne pepper to the sauce.
Make sure to grate the cheese finely—chunks won't melt evenly and will create grainy patches in the sauce.
If the pasta seems dry after baking, the sauce wasn't thick enough or the baking dish was too shallow. Use a heavier, deeper dish next time.
For a crispy-topped version, add 2 tablespoons grated Parmesan to the breadcrumb mixture for extra crunch and browning.

Make ahead

Assemble the dish (including topping) up to 12 hours ahead. Cover with plastic wrap and refrigerate. Bake directly from cold, adding 5–10 minutes to the baking time. Do not freeze before baking, as the texture of the bread topping suffers.

Storage & reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 325°F (163°C) oven for 12–15 minutes, covered with foil, until warmed through. Do not microwave, as the pasta will become tough. Leftovers can be frozen in an airtight container for up to 3 months; thaw in the refrigerator and reheat as above.

Substitutions

sharp aged cheddar cheese, finely grated → Gruyère or aged provolone. Use the same amount. Gruyère adds a nuttier flavor and melts smoothly; provolone is slightly milder and works well with the jalapeños.
fresh jalapeños → Roasted diced poblano peppers or red pepper flakes. Use ¼ cup (60 ml) drained roasted poblanos or ½ teaspoon red pepper flakes for similar heat with different flavor profiles.
panko breadcrumbs → Plain breadcrumbs or crushed Ritz crackers. Use the same amount. Plain breadcrumbs give a finer crumb; Ritz crackers add extra buttery flavor and saltiness (skip or reduce added butter slightly).
whole milk → Half-and-half or evaporated milk. Use the same volume. Half-and-half will make the sauce richer; evaporated milk makes it creamier and more stable when reheated.