2.833335
6 ratings

Spicy Three Cheese Mac & Cheese

Tim McGeever

My love affair with mac and cheese gets hot and heavy in this spicy interpretation of the American classic. We begin with a medley of cheeses, including pepper jack, cheddar, and parmesan, and add to that a mix of scallions and jalapenos - two of my favorite 'mean greens'. I have also replaced the traditional macaroni with fusilli pasta because, lt's face it, a little change never hurt nobody. 

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Ingredients

  • 1 Pound fusilli pasta
  • 1 Teaspoon salt
  • 1/2 Cup scallions, thinly sliced
  • 3 Tablespoons butter
  • 8 Ounces extra sharp cheddar, shredded
  • 8 Ounces pepper jack cheese
  • 1 Cup whole milk or heavy cream
  • 1/2 Cup parmesan cheese, freshly grated
  • 4 Ounces jalapeno, seeded and chooped

Directions

Cook the pasta in boiling water following package directions for al dente, drain, and set aside. Set oven to broil.

Melt butter in a large saucepan over medium heat. Add milk or heavy cream, and pepper jack cheese.

While stirring, add jalapeno, scallions, cheddar and 1/4 cup of parmesan cheese. Add salt to taste.

Combine the sauce with the pasta and stir to blend. Spoon into a nonstick baking dish. Sprinkle remaining parmesan cheese on top.

Broil for 4-5 minutes, or until the edges become golden brown.

Remove and let cool. Serve and enjoy!

Nutritional Facts
Servings5
Calories Per Serving837
Total Fat42g65%
Sugar6gN/A
Saturated25g100%
Cholesterol116mg39%
Protein40g80%
Carbs74g25%
Vitamin A330µg37%
Vitamin B121µg19%
Vitamin B60.3mg16.4%
Vitamin C29mg48%
Vitamin D2µgN/A
Vitamin E2mg8%
Vitamin K28µg35%
Calcium881mg88%
Fiber4g15%
Folate (food)53µgN/A
Folate equivalent (total)53µg13%
Iron2mg11%
Magnesium88mg22%
Monounsaturated11gN/A
Niacin (B3)2mg10%
Phosphorus713mg100%
Polyunsaturated2gN/A
Potassium434mg12%
Riboflavin (B2)0.6mg33.8%
Sodium749mg31%
Thiamin (B1)0.1mg9.5%
Trans0.8gN/A
Zinc5mg33%