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Jalapeno Macaroni and Cheese

  • prep: 40 mins
    total time: 40 mins
  • servings: 8
Photography: Bryan Gardner




  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 seeded, diced jalapenos
  • 4 sliced scallions
  • 1/2 cup all-purpose flour
  • 6 cups 2% milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Salt and pepper


  1. Step 1

    Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

  2. Step 2

    Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

Everyday Food, October 2013



Reviews (2)

  • 8 Oct, 2013

    This was delicious! The jalapenos, corn and scallions were excellent additions. I had no problem with the pasta cooking (it took five minutes for al dente), but my sauce was closer to boiling than simmering, as the recipe stated.

  • 12 Sep, 2013

    I am a very experienced cook and, after reading this recipe, I should have known better. Instead of simmering and stirring for six minutes, I simmered and stirred, adding additional milk, for 40 minutes. The macaroni simply refused to cook. And the end result was completely unimpressive even though I used excellent quality cheeses. This experience ruined dinner for us and exhausted me. Do NOT try this at home!!!