Jalapeño Mac-and-Triple Cheese


Side Dish
Jalapeño Mac-and-Triple Cheese

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Wake up mac-and-cheese with fresh jalapeño peppers, three succulent cheeses and a toasted, smoky topping. This mac-and-cheese is fierce with al dente pasta bathed in an ultra-creamy cheese sauce and spicy peppers. Feel free to remove the jalapeño pepper seeds for less kick.  

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Servings and Ingredients

1 (16-oz.) pkg. Hy-Vee cellentani pasta
4 ½ tbsp. Hy-Vee unsalted butter, divided
2 jalapeño peppers, sliced into rings, divided
2 tbsp. Hy-Vee all-purpose flour
2 (12-oz.) cans Hy-Vee evaporated milk
6 oz. Hy-Vee sharp Cheddar cheese chunk, shredded (1½ cups); plus additional for garnish
3 oz. Culinary Tours Gruyère cheese chunk, shredded (¾ cup)
3 oz. Soirée Fontina cheese chunk, shredded (¾ cup)
1 tbsp. Hy-Vee Dijon mustard
1 tsp. Hy-Vee seasoned salt
1 c. Wicked Minis jalapeño Cheddar seasoned snacking crack
½ tsp. smoked paprika

Things To Grab

  • 2-qt. baking dish
  • Hy-Vee canola oil cooking spray
  • 2 large sauce pans
  • Colander
  • Sharp knife
  • Small cutting board
  • Whisk
  • Spoon
  • Box grater
  • Small microwave-safe bowl


  1. Preheat oven to 375 degrees. Spray a 2-qt. baking dish with cooking spray; set aside. Cook pasta in boiling water without salt according to pkg. directions. Drain; rinse with cool water. Return to pot.

  2. Melt 4 Tbsp. butter in a large saucepan over medium-low heat. Add 1 sliced jalapeño; cook for 1 minute, stirring occasionally. Whisk in flour; cook and whisk for 1 minute. Slowly whisk in evaporated milk. Cook and whisk over medium heat for 2 to 3 minutes or until sauce coats the back of a spoon.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  3. Reduce heat to low; whisk in 6 oz. Cheddar, Gruyere, and Fontina cheeses; mustard; seasoned salt and remaining 1 sliced jalapeño. Cook and whisk until cheese is melted. Add cheese mixture to pasta in pot; stir to coat. Transfer to prepared baking dish.

  4. Microwave remaining ½ Tbsp. butter in a small microwave-safe bowl on HIGH until melted. Stir in crackers and paprika; sprinkle over pasta.

  5. Bake pasta, uncovered, for 20 to 25 minutes or until bubbly and crackers are toasted. Let stand 10 minutes before serving.

Nutrition facts


290 Calories per serving
2/3 cup

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 35mg
  • Sodium: 340mg
  • Total Carbohydrates: 29g
  • Protein: 11g

Daily Values

Iron 6%
Calcium 20%
Vitamin D 6%
Potassium 4%