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Closeup of spicy macaroni and cheese

Spicy Mac and Cheese

Author: Louisa Clements
3.89 from 9 votes
In under thirty minutes have a cheesy and spicy mac and cheese with jalapeno, chipotle, cheddar cheese and broccoli on the table.
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Prep: 10 minutes
Cook: 16 minutes
Total: 26 minutes
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Servings: 4


  • 2 ½ cups 250g dried macaroni pasta, cooked to package directions
  • 1 small head broccoli florets, chopped, about 2 ½ cups
  • 3 tbsp salted butter
  • 3 tbsp flour
  • 2 cups 2% milk
  • ½ Jalapeno pepper, seeds and membrane removed
  • 1 tbsp finely chopped chipotle pepper in adobo
  • ½ tsp mustard powder
  • 1 tsp salt
  • 2 cups grated old cheddar cheese


  • Boil a large pot of salted water over high-heat, add macaroni and cook according to package directions, about 8 minutes. During last 2 minutes of cooking, add broccoli florets. Drain and set aside.
  • In a large sauté pan, melt butter over medium heat. Add flour, whisking until bubbling and no lumps remain, about a minute. Carefully pour in milk, add jalapeno, chipotle, mustard powder and salt. Whisk to combine. Bring to a simmer, and continue stirring until milk has thickened, about 5 minutes.
  • Add salt, remove from heat and stir in cheese until completely melted and sauce is smooth. Add pasta and broccoli.


  1. If you want this to be spicier, keep the seeds and membrane in the jalapeno. You could also use the full jalapeno.
  2. To make a baked version with a crunchy cheesy topping, simply transfer to an oven-proof dish and top with an additional 1 cup of cheese, broil until melted, watching carefully. 
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