Creamy Stovetop Jalapeno Broccoli Mac and Cheese Recipe

I LOVEcreamy mac and cheeses. Sometimes, when I’m making a baked mac and cheese, I’ll scoop out a little bowl for myself to snack on while the rest is baking in the oven. Confession: I inevitably just end up eating ALL the mac and cheese straight from the pot, no baking required. It’s an endless struggle (roll your eyes, it’s a first world problem, I know!) decidingif I want creamy mac and cheese or baked.

The appeal of baked mac and cheese is of course thecrispy crunchy, deeply burnished pieces of cheese at the edges of the casserole dish. As delicious as those crunchy bits are, sometimes I can’t wait an hour for my mac and cheese to bake. And of course, there’s something to be said about the smooth, dreamy creamy texture of stovetop mac and cheese.

This stovetop mac and cheese recipe has the added bonus of being fast, at least compared to baked mac and cheese. I know that there are some one-pot mac and cheese recipes out there, but I like taking the time to boil the mac separately. If you’re really trying to cut down on doing dishes/making things easy, you can go ahead and cookyour broccoli and mac, remove and drain it, then make the sauce in the same pot you boiled the noodles in. From that point on, all you dois make a simple roux, then toss everything together and you’re sitting down to a giant bowl of creamy, dreamy jalapeño broccoli mac and cheese. It’s got vegetables in it, so it’s totally healthy, am I right?!

Jalapeño Broccoli Mac and Cheese Recipe
serves 4 – 6
2 cups dry macaroni or small pasta of choice
1 1/2 cups broccoli florets
3 tablespoons butter
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grated cheese of choice (I used a mix of Montereyjack andcheddar)
1 diced jalapeño, or to taste
Boil your macaroni until al dente, according the package. When there is 30 seconds to a minute left on the cooking time, add the broccoli to the boiling water. When the macaroni is finished and the broccoli is bright green, drain, rinse with cold water and set aside until your sauce is finished.
In the same pot or a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in 1 cup of the milk in a thin stream while whisking. It mightstart out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.
Remove from the heat and add the salt and pepper, diced jalapeños, and cheese. Stir until cheese is melted. Add the drained pasta and broccoli and gently mix. Taste and adjust seasonings if needed and enjoy hot.

53 Comments

Katrina @ Warm Vanilla Sugar says:
January 5, 2015 at 4:32 am
Making stovetop mac and cheese at home is so freaking tasty! I’m all over this!
Reply
Jessica @ Golden Brown and Delicious says:
January 5, 2015 at 6:41 am
That cover photo is absolutely beautiful. And the recipe sounds amazing!!
Reply
Belinda @themoonblushbaker says:
January 5, 2015 at 6:43 am
Mine is lucky to last me dipping the vegetables straight into the sauce! The pasta is not quick enough! I love cheese and pasta, so lets hope my will power lasst me long enough next time to get it in the oven. Great recipe and love the creamy texture of your sauce. I am always going to love your photography esp. the first picture ;). It screams “cheese sauce”!
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cynthia | two red bowls says:
January 5, 2015 at 7:31 am
YESsss this looks so, so so good! I can never get enough mac & cheese, esp with jalapenos (!!) and broccoli (TOTALLY healthy!) PS OMG THAT LETTERING!!! I’m obsessed, Steph!!!! <3
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Trang's corner says:
January 5, 2015 at 9:44 am
It looks amazzzingggggg! So delicious! Need to try this recipe.
Happy new year!
http://www.trangscorner.com
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Linda | Brunch with Joy says:
January 5, 2015 at 9:46 am
Yes, I’m with you. A creamy mac-and-cheese is my favorite, too. And make it into a one-pot dish sounds like a deal!
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Millie | Add A Little says:
January 5, 2015 at 10:25 am
Oooh my this looks so creamy and indulgent!! I love adding veg to my mac and cheese – you should try sautéed mushrooms, I’m sure you’ll love it Stephanie!
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1. steph says:
  January 6, 2015 at 4:23 am
  YES!! i love mushrooms in mac and cheese :)
  Reply
Matt Robinson says:
January 5, 2015 at 11:07 am
One of the best mac & cheese recipes ever, love this!
See Also
23 Best Vegan Enchilada Recipes [Easy Plant-Based Ideas]Baked Vegan Jalapeno Poppers for Superbowl. Vegan Recipe - Vegan Richa Award Winning Chili Recipe (The BEST Chili You'll Ever Have)
Reply
1. steph says:
  January 6, 2015 at 4:23 am
  thanks matt!! :D
  Reply
Heather says:
January 5, 2015 at 12:50 pm
Mmm, this look so yummy. Creamy cheesy pasta is a big weakness of mine.
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1. steph says:
  January 6, 2015 at 4:22 am
  mine too heather, mine too!
  Reply
Eileen says:
January 5, 2015 at 1:51 pm
Such a creamy and comforting pasta for a cold day! You have to love the extra spicy kick of jalapeno. :)
Reply
1. steph says:
  January 6, 2015 at 4:22 am
  uh, don’t jalapeños make EVERYTHING more delicious?!
  Reply
lyndsay // coco cake land says:
January 5, 2015 at 1:54 pm
January diets, BEGONE!!! Mac n cheese is a mega fave around our household – both from scratch and from the box … he! XO
Reply
1. steph says:
  January 6, 2015 at 4:22 am
  BEGONE!! let’s binge on mac and cheese soon!! XOXO
  Reply
jenna @ just j.faye says:
January 5, 2015 at 5:09 pm
Oh heavens. This mac and cheese looks absolutely amazing. I’m craving warm, cheesy noodles.
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1. steph says:
  January 6, 2015 at 4:22 am
  thanks jenna!! you can never go wrong with cheesy noodles!
  Reply
Jonathan says:
January 5, 2015 at 5:35 pm
This looks amazing Stephanie! I’m OBSESSED with your photography….you’re my biggest role model. No joke.
Reply
1. steph says:
  January 6, 2015 at 4:21 am
  WHAT!?!? you just made my day jon!!! i blush! xo
  Reply
Tiffany @ Triple Crème Decadence says:
January 5, 2015 at 11:02 pm
Your images are beautiful and have me drooling. Broccoli and cheese make a great combination and a little heat from the jalapeno just sounds perfect!
Reply
1. steph says:
  January 6, 2015 at 4:21 am
  thank you tiffany!!
  Reply
Sune Moolman says:
January 5, 2015 at 11:51 pm
The greens in this mac and cheese totally goes with the new year’s resolutions! I’m in!! ;)
Reply
1. steph says:
  January 6, 2015 at 4:21 am
  heehee, more greens for the new year!! and more mac and cheese of course!
  Reply
Shreya says:
January 6, 2015 at 1:28 am
This is delicious! Thanks for the recipe!
Reply
1. steph says:
  January 6, 2015 at 4:20 am
  thanks shreya!
  Reply
Karishma says:
January 6, 2015 at 8:19 am
Wait eating mac and cheese from the pot is the best thing, though?!!!
Haha, this looks SOO good oh my gosh. Jalapeno mac and cheese? Cheese + spicy stuff is my fave!
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Bec says:
January 7, 2015 at 3:13 am
Yep. approve of this delicious goodness
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Carol at Wild Goose Tea says:
January 7, 2015 at 3:19 pm
I like have the world am a MAJOR Mac and Cheese fan. I love the fact it has been trending the few years. Who would have thought one would find it easily offered in restaurants. The stove top variety here with a zap to it—–GREAT.
Reply
Maria says:
January 7, 2015 at 7:58 pm
Hi! Your pictures and recipes are mouthwateringly amazing. I stumbled on your blog today (nice to meet you) and I’ve been browsing from one recipe to the next!
Reply
Maggie says:
January 8, 2015 at 4:11 am
This is a perfect mac and cheese recipe! The creamy texture is even better than the one from the oven. And of course, the veggies make everything healthier :)
I can’t wait to try this out!
Reply
Em | the pig & quill says:
January 8, 2015 at 12:36 pm
I LOVE the institutional-ness of creamy mac + cheese in all it’s cafeteria-days glory. High five, lady!
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jackie says:
January 10, 2015 at 9:34 am
hi. i haven’t been looking at your blog lately, but i noticed this lovely recipe published on the day of my 50th birthday. sounds great. i love pasta and always looking for ways to make it. my compliments to you . jackie
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Chrissy says:
January 10, 2015 at 7:39 pm
An alternative to baking that would still sort of give you the crunchy top is to brown some Panko in olive oil or butter until all crispy and fold it in. I do that with my cassoulet and it kinds does the trick!
Reply
Alberto Belmonte says:
January 19, 2015 at 4:53 am
Amazing photos!
I love mac and cheese and sure I will make them.
Congratulations for your fantastic blog!
Reply
Cindy Retz says:
January 21, 2015 at 3:20 am
Delicious!
Reply
Amanda Hellweg says:
March 17, 2015 at 12:37 pm
Thanks for feeding my Mac n cheese obsession :)
Reply
Kimberly says:
March 19, 2015 at 12:28 pm
I absolutely love eating macaroni and cheese! It’s one of my favorite foods! Even though I don’t like broccoli, this recipe look absolutely delicious! I will definitely try this at home!
Reply
Jackie Oliver says:
February 16, 2016 at 11:35 am
Wow, this looks delicious! I have never thought of putting jalapenos in it!
Reply
Terri Schober says:
April 21, 2016 at 10:17 pm
This is just what I was searching for! I will be making this on Saturday and I bet it is wonderful. Thanks!
Reply
Gloria says:
May 15, 2016 at 6:49 pm
This is now my fav Mac-n- cheese! I made it twice in one week because my husband wanted more. Love, love, love!!!
Reply
Sophia @ Little Box Brownie says:
June 23, 2016 at 9:39 pm
mmm I love mac and cheese, its nice to see a bit of green in there :)
Reply

Creamy Stovetop Jalapeno Broccoli Mac and Cheese Recipe · i am a food blog (2024)

FAQs

How to keep mac and cheese creamy? ›

You want equal amounts of butter and flour by weight. This is key. Throw in too much flour, and sure the sauce might get thick, but it also might taste floury and be lumpy. Even if you get the roux right, use too much or reduce your sauce down too far, and the macaroni and cheese will turn out dry.

Learn More Now ›

Which cheese is best for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

See Details ›

What to add to mac and cheese to make it better? ›

8 Ways to Elevate Your Macaroni and Cheese Dinners

Add extra cheese to your dish.
Mix in some hot sauce and chicken to make buffalo chicken mac n' cheese.
Add in vegetables like broccoli, cauliflower and spinach.
Sprinkle some bacon bits or breadcrumbs on the top of your dish.
Add spices and fresh herbs to your dish.

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May 21, 2022

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How to make Gordon Ramsay's mac and cheese? ›

Preparation

In a large pot over medium heat, combine the pasta and milk. ...
Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. ...
Divide between serving bowls and top with the bread crumbs.
Enjoy!
All your favorite recipes, stored in one place.

May 4, 2023

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Why is my mac and cheese never creamy? ›

How do You Keep Macaroni and Cheese Creamy? Don't skimp on the milk or butter as those ingredients help keep the cooked macaroni ultra-rich and creamy. Use full-fat milk for creamiest results. Also, avoid overbaking, as that will dry out your mac and cheese.

Learn More Now ›

What not to do when making mac and cheese? ›

The 5 Biggest Mac & Cheese Mistakes

Using Only Cheddar cheese. Because macaroni and cheese is English in origin, you might be tempted to make it with only cheddar cheese. ...
Not Adding Spice and Seasoning with Salt. The flavor of the cheese is enhanced with spice. ...
Choosing the Wrong Pasta. ...
Overcooking. ...
Skimping on the Toppings.

May 21, 2020

Get More Info ›

What kind of milk is best for mac and cheese? ›

Whole milk is preferred for this recipe for the ultimate creamy mac and cheese. Using a lower fat milk may work, but the sauce may be less creamy/slightly grainy. Monterey Jack can be subbed for the gruyere – it will impart a slightly different flavor, but can work in a pinch.

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What cheeses are not to use for mac and cheese? ›

Those preservatives keep the pieces from melting evenly, and you'll end up with gritty, lumpy mac & cheese. Dry, crumbly cheeses like feta or cotija are not ideal. With their high moisture levels, they don't melt properly and will leave you with clumps of cheese instead of a smooth sauce.

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What makes mac and cheese taste so good? ›

Brown the Butter

Browned butter is the secret ingredient to multi-dimensional flavor in both baked goods and savory dishes. It adds richness and depth of flavor to boxed mac and cheese—and all it takes is a few extra minutes on the stovetop.

Tell Me More ›

What does adding more milk to mac and cheese do? ›

Sauce too thick? Stir in a splash of milk and mix until the sauce has loosened up. (This is also a great trick for reheating mac and cheese - if you're microwaving leftovers and the sauce seems to have dried up, stir a splash of milk or half-and-half into the pasta to bring the sauce back to life!)

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What keeps mac and cheese moist? ›

As a rough guide for 500g (1 pound) pasta you need a sauce made with about 1 litre (1 quart) milk. The pasta should be slightly submerged in sauce when in its baking dish, but once your mac and cheese emerges from the oven the macaroni should be nicely coated with sauce, rather than dry.

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What thickens mac and cheese? ›

You can thicken cheese sauce further by adding more flour or even using a couple of teaspoons of cornstarch. In a small bowl, dissolve the cornstarch or flour with a cup of water. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken.

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Why add flour to mac and cheese? ›

In our stovetop mac and cheese recipe, a bit of flour is add to the milk mixture to thicken the final dish.

Learn how to make the best stovetop mac and cheese without a roux: How To Make the Best Macaroni and Cheese on the Stove.
A great reason for grating cheese: How To Make Classic Baked Macaroni & Cheese.

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Why make a roux for mac and cheese? ›

In mac and cheese, the fat is typically butter, although there may be good reason to swap in oil. Roux thickens whatever liquid you add it to, but only a well-made roux will do so while also imparting velvety rich smoothness, per MasterClass.

How to keep mac and cheese creamy when reheating? ›

Add 1 tablespoon of milk per cup of mac and cheese and mix to incorprate as much as possible. *If you'd like to add more creaminess and flavor, substitute half-and-half or cream. 3. Cover the dish with aluminum foil and place in the oven at 350°F for 20-30 minutes, or until heated through.

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How do you keep macaroni and cheese gooey? ›

I've found that the best thing to do is add a few tablespoons of milk, which is essentially water with a bit of fat and a few proteins and sugars mixed in. The water content of the milk fixes the ratio, while the proteins help ensure that the sauce gets re-emulsified, as long as you stir while you reheat.

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How do you keep mac and cheese creamy when reheated? ›

For an individual serving or small amounts, use the microwave or stovetop. For larger amounts of frozen mac and cheese, use the oven or toaster oven. For all methods, to keep the mac and cheese from drying out, stir 1 tablespoon milk into each 1 cup mac and cheese before reheating.

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How do you keep mac and cheese sauce from breaking? ›

Low and slow is the key

To achieve a velvety, hom*ogenous cheese sauce, you must slowly heat our cheese. The curdles in a cheese sauce come as a result of overheating the proteins in the cheese, which causes them to separate from the fat and water content, per The Washington Post.

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Creamy Stovetop Jalapeno Broccoli Mac and Cheese Recipe · i am a food blog (2024)

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FAQs

How to keep mac and cheese creamy? ›

What keeps mac and cheese moist? ›

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