• 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


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