Go Back
+ servings

fancy mac and cheese.

sara rose : aflavorjournal.com
Cheesy, spicy, meaty mac and cheese that is the ideal comfort food for any night of the week.
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4


  • 2 tbsp. butter
  • 1/2 fresh jalapeno diced, with seeds and membrane
  • 1/8 cup flour
  • 2 cups whole milk
  • 1/2 cup whipping cream
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tbsp. powdered mustard
  • 1/2 cup shredded gouda
  • 1 cup shredded muenster
  • 1/2 cup aged alpine cheddar
  • 1 tbsp. hot sauce
  • 2 1/2 cups uncooked small shells
  • 1 large grilled chicken breast seasoned with salt, pepper, seasoned salt
  • 1/2 cup diced pork sausage link andouille, pork, etc.


  • Heat a large saucepan to medium-low. Add butter, melt entirely, then add diced jalapeno. Cook 5 minutes.
  • Whisk in flour for 30 seconds until absorbed, then add milk one cup at a time. Keep whisking as you add milk, and finally add cream while still whisking.
  • Add salt and pepper, turn to a boil and boil for 2 minutes, then turn back to a simmer on low.
  • Whisk in powdered mustard and garlic powder.
  • Slowly add shredded cheese, about a handful at a time. Whisk until each handful is absorbed, then add the next. Once all of the cheese is melted into the sauce, add hot sauce and whisk until the color is consistent and cheese sauce is thick and creamy.
  • Drain the pasta as much as possible, then add slowly into cream sauce. Coat all pasta shells by mixing them in slowly with your spoon.
  • Finally, add shredded chicken and sausage. Mix in just as you did the pasta shells, by slowly stirring it into your pasta and cheese sauce.


Get creative! Use different veggies if you like!
This mac and cheese is made to be served immediately - you can also bake it with breadcrumbs on top if you please!
The jalapeño is totally optional - feel free to omit if you don't want the heat!
Tried this recipe?Let us know how it was!