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Louisiana Pepper Exchange
Jalapeño Queso Mac
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INGREDIENTS
1 stick salted butter
2 tbsp flour
1¼ cups heavy cream
3 cups whole milk
8 oz shredded cheddar cheese, plus 2-3 cups for the top
10 oz white American cheese
¼ cup
Louisiana Pepper Exchange Green Jalapeño Puree
½ cup peeled garlic cloves
½ tsp salt
4 cups uncooked elbow macaroni
DIRECTIONS
Heat oven to 400F.
Coat garlic cloves with olive oil, wrap in foil, and roast for ~35-40 minutes. Once garlic is removed, lower oven temperature to 350F.
Make a roux by melting butter in saucepan over medium heat, adding flour, and whisking to incorporate.
After 1 minute, add milk. Whisk to combine. Add heavy cream.
When the roux is fully incorporated into the milk/cream, turn heat to low.
Add the 8 oz cheddar and all of the white American cheese, whisking slowly to combine.
Add
Louisiana Pepper Exchange Jalapeño Puree
.
After cheese is fully incorporated, add roasted garlic cloves. Blend with immersion blender.
Remove from heat
Boil 4 cups un-cooked elbow macaroni for 5-7 minutes. Drain.
Fold queso into macaroni.
Bake in 9×13 or similar pan at 350, covered with foil, for 25 minutes.
Remove from oven, uncover, and sprinkle ~2-3 cups of shredded cheddar evenly across the top. Turn oven to 400.
Bake uncovered for ~12-14 minutes.
Broil for extra color if desired.
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