Spicy Meets Cheesy With This Grown-Up Twist on a Kid-Friendly Dish

If you like macaroni and cheese but feel like it could use an update, then this is definitely your go-to recipe from now on. While jalapenos may not be on every kid’s wish list, I know some who would eat them for breakfast, lunch and dinner!




  • ½ cup butter
  • ½ cup all-purpose flour (or rice flour)
  • 3 cups whole milk
  • 1 tsp dry mustard
  • salt to taste
  • ¼ cup chopped pickled Jalapeno Peppers
  • 1 pkg of Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia


  • 3 cups penne pasta

Bread topping:

  • 3 slices of bread, made into bread crumbs
  • ¼ cup butter, melted
  • pickled Jalapeno pepper slices for garnishing




  1. Preheat oven to 400 degrees.
  2. In a heavy pot melt the butter over medium heat.
  3. Whisk in the flour until it is fully combined.
  4. Whisk in the whole milk and continue whisking until the mixture thickens.
  5. Stir in the dry mustard (and chopped Jalapeno peppers).
  6. Add the Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia, stir constantly until the cheese has melted. Set aside.
  7. Cook the pasta until it is al dente. Drain, add the noodles to a 9 x 13 baking dish.
  8. Add the cheese mixture to the pasta and mix well.
  9. In a small bowl combine the melted butter and bread crumbs, then sprinkle them evenly over the pasta. Top with a few pickled Jalapeno pepper slices as a garnish.
  10. Bake for 25-30 minutes, or until the pasta is bubbling and the topping is golden brown.





Quick Tip: You can use any type of shredded cheese desired for the sauce!

Thanks to A Pretty Life in the Suburbs for this flavorful comfort food casserole!