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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  • 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


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!