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Jalapeño Cheddar Mac & Cheese

  • prep time: 20 min
  • total time: 35 min
  • serves: 8 people
  • calories: 274 1 serving
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Ingredients

  • 8 ounces uncooked cavatappi pasta or elbow macaroni (about 2 cups)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 3/4 cup milk
  • 2 cups shredded pepper Jack cheese (about 8 ounces)
  • 1 tablespoon drained canned hot diced jalapeño peppers
  • 1 cup jalapeño kettle-cooked potato chips (we used Kettle® Brand), finely crushed or crispy jalapeños (you can use more, if you like)
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Ingredients

  • 8 ounces uncooked cavatappi pasta or elbow macaroni (about 2 cups)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 3/4 cup milk
  • 2 cups shredded pepper Jack cheese (about 8 ounces)
  • 1 tablespoon drained canned hot diced jalapeño peppers
  • 1 cup jalapeño kettle-cooked potato chips (we used Kettle® Brand), finely crushed or crispy jalapeños (you can use more, if you like)
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Instructions
Step 1

Cook the pasta according to the package directions.  While the pasta is cooking, heat the oven to 375°F.  Drain the cooked pasta and return to the saucepot.

Step 2

Add the soup, milk, cheese and jalapeño peppers to the pasta and stir to combine.  Spoon the mixture into a 2-quart shallow baking dish.  Sprinkle with the crushed potato chips.

Step 3

Bake for 15 minutes or until hot and the crushed chips are lightly browned.

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Super-spicy jalapeño mac and cheese, anyone?  Our Jalapeño Cheddar Mac & Cheese recipe adds fiery flavor to everyone's favorite comfort food.  Elbow macaroni is smothered in a spicy, creamy cheese sauce made with condensed Cheddar cheese soup, pepper Jack cheese and diced jalapeño.  Spoon the mixture into a baking dish, top it with crushed jalapeño kettle-cooked chips for spicy crunch, then bake.  With only 6 ingredients and 35 minutes from pantry to table, you can make Jalapeño Cheddar Mac & Cheese anytime!

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Guided Cooking

Ingredients

  • 8 ounces uncooked cavatappi pasta or elbow macaroni (about 2 cups)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 3/4 cup milk
  • 2 cups shredded pepper Jack cheese (about 8 ounces)
  • 1 tablespoon drained canned hot diced jalapeño peppers
  • 1 cup jalapeño kettle-cooked potato chips (we used Kettle® Brand), finely crushed or crispy jalapeños (you can use more, if you like)

Instructions

  • Tips

    • For a different spin on a spicy mac & cheese, try this idea: Assemble and bake the mac & cheese without the diced jalapeño peppers and the potato chips. Then, drizzle the baked mac & cheese as desired with chili crisp!  Chili crisp is a condiment made with chili peppers fried in oil, so it contains toasty, crispy, spicy bits of pepper, onion, garlic and other seasonings. You can find chili crisp with the other Asian condiments like soy sauce.

  • Step 1

    Cook the pasta according to the package directions.  While the pasta is cooking, heat the oven to 375°F.  Drain the cooked pasta and return to the saucepot.

  • Step 2

    Add the soup, milk, cheese and jalapeño peppers to the pasta and stir to combine.  Spoon the mixture into a 2-quart shallow baking dish.  Sprinkle with the crushed potato chips.

  • Step 3

    Bake for 15 minutes or until hot and the crushed chips are lightly browned.

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Calories 274
Total Fat 12 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 28 mg
Sodium 512 mg
Total Carb 29 g
Dietary Fiber 1 g
Sugar 3 g
Protein 12 g
Vitamin D 2 %DV
Calcium 20 %DV
Iron 6 %DV
Potassium 4 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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