Recipe Intro From feedfeed
Everyone loves a good recipe mash-up, and I am especially here for the marriage of chili and mac & cheese! The spice from fresh jalapeños and chili powder and acidity from Tuttorosso Northern Herb Petite Diced Tomatoes adds a touch of freshness to a classic macaroni and cheese. The end result is nothing short of carb, cheese & spice perfection! Make it for a decadent game day treat, or as an easy weeknight dinner option that will leave you with plenty of leftovers to pack for lunch!
Looking for more indulgent pasta inspo? Check out this Creamy Tomato Basil Tortellini!
Prep time 20 minutes
Cook time 30 minutes
Yield: Serves or Makes 8
Add all of the grated cheese to a large bowl and mix to combine. Set aside.
Bring a large pot of salted water to a boil. Once it reaches a rolling boil, add pasta and cook for 5 minutes. Drain and set aside.
To the same pot, add butter and let melt. Once melted, add red onion, garlic and jalapeño. Season to taste with salt. Let cook for about 5 minutes, or until vegetables begin to soften.
Add flour and cook for 2-3 minutes, or until it starts to smell nutty. Slowly whisk in milk and mix until it is all incorporated. Switch to a wooden spoon and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 4-6 minutes. Whisk in chili powder, cumin, cayenne, salt and pepper. Add tomatoes and stir to combine.
Remove from heat and add cheese. Stir until melted. Add pasta and stir until well coated.
Serve at once garnished with sliced scallions and red pepper flakes.