We’ve got chickpeas, broccoli, and pasta in a creamy, cheesy sauce, topped with cheddar and baked until melty and bubbling. Vegetarians don’t have to miss out on the casserole comfort when we have this cheesy, creamy chickpeas with pasta recipe!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chickpeas with Pasta Recipe
• Ingredients
• Adaptations/Variations
• How to Make Broccoli Cheddar Chickpea Noodle Casserole
• Tips for Success
• More Chickpea Comfort Food Recipes
• Get Good Recipe Karma

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Fall is just about here, and with it, I’m craving all the comfort food. I’m also craving easy dinner recipes that have the bonus of easy leftovers for lunches or another dinner later on in the week. I’m also craving pasta and creamy broccoli cheddar.

Basically, this Broccoli Cheddar Chickpea Noodle Casserole is the result of all of my cravings.

I wanted to riff on tuna noodle casserole, but make it vegetarian, hence the chickpeas … but then I was really liking the idea of adding a cheesy component, and broccoli seemed like a natural addition.

I wrote down a recipe I thought would work and gave it a try, fully expecting to have to tweak it before the recipe hit prime time. It was perfect the first time. I LOVE it when that happens!

Why You’ll Love This Chickpeas with Pasta Recipe

It’s easy to make with homemade, wholesome ingredients. It starts with onion and garlic and some seasonings, then we add flour to make a roux. From there, we add veggie broth, milk, and cheese, creating a full-of-flavor, luxuriously creamy sauce. Stir in the pasta and broccoli and pour it into a casserole dish. Top with cheese, bake until bubbly, dig in!

All you need is a simple salad with a light vinaigrette alongside, or even just a hunk of bread, considering your casserole has some veggies already!

Ingredients

• Pasta – I love using curly pasta (rotini shape) in my chickpea pasta casserole. For an added boost of protein and in keeping with the theme, I like to opt for chickpea pasta, but plain ol’ pasta will do.
• Broccoli – You’ll want it blanched so that it’s cooked just right when you serve your casserole. It’s a pain to cook it separately, so I like to throw the broccoli in with the pasta in the last couple of minutes of cooking. Easy peasy way to accomplish blanched broccoli!
• Butter – I like to use unsalted in order to better control the overall salt levels. You can use half and half olive oil and butter instead, if you want to add a dose of healthy fats.
• Flour – To thicken the sauce for a luxuriously creamy result.
• Thyme, dried mustard, and smoked paprika – These herbs/seasonings add some nice flavor notes and highlight the cheesy flavor.
• Onion & garlic – For a nice backbone of flavor.
• Veggie broth – Grab some low-sodium vegetable broth at the store, or save your scraps and make vegetable broth in your Crock Pot!
• Milk – You can use dairy milk or your favorite unsweetened plant-based milk. I like to use full-fat oat milk in this one just because it’s super creamy and it’s what I usually have on hand.
• Chickpeas – One can (about 1 1/2 cups), drained and rinsed.
• Cheddar cheese – I like to use sharp cheddar for a nice cheesy boost of flavor.
• Salt & pepper

Adaptations/Variations

• Vegan Broccoli Cheddar Chickpea Noodle Casserole: Substitute vegan butter, vegan milk, and vegan cheddar, or you can even leave out the cheese entirely. It will still have excellent flavor!
• Vegan Chickpea Noodle Casserole: Leave out the cheese and top with breadcrumbs or cracker crumbs. You can even sauté some celery and red bell pepper and/or add some cauliflower florets with the broccoli to increase the veggie factor.
• Gluten-Free Chickpea Noodle Casserole: Use chickpea pasta or swap in brown rice pasta or another gluten-free pasta.

How to Make Broccoli Cheddar Chickpea Noodle Casserole

First, you’ll want to cook the pasta, but only to al dente (it will cook the rest of the way in the oven). In the last couple of minutes of cooking the pasta, toss in the broccoli so it’ll blanch. Drain the pasta and broccoli in a colander and set aside.

Next, you’ll make the creamy sauce. Just sauté the onion, add the flour and seasonings and cook, stirring frequently, then add the garlic.

Slowly pour in the broth and milk, stirring frequently, until thick and rich.

Now, you’ll toss in the cooked pasta and broccoli as well as the chickpeas and some of the cheddar. Taste and add more salt and pepper if you like.

Scoop the mix evenly into the baking dish and top with the rest of the cheese.

Bake until bubbly comfort food casserole perfection and devour!

Tips for Success

• Cook the pasta JUST until al dente. Otherwise, the end result might have mushy, overcooked pasta.
• Cook the flour for the full three minutes. This is important to prevent any raw flour taste.

More Chickpea Comfort Food Recipes

• BBQ Chickpea Sloppy Joes
• Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry
• Vegetarian Chicken Noodle Soup (with chickpeas)
• Lemon Chickpea Orzo Soup
• Chickpea & Rice Soup
• Chickpea Tomato Curry
• Vegetarian Wellington
• Vegetarian White Bean Chili

Get Good Recipe Karma

If you love this recipe (or even if you don’t!) please, please, please come back and leave a rating! It’s so helpful for me to make sure this chickpea casserole recipe is just right – and it’s super beneficial for other readers, too.

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Broccoli Cheddar Chickpea Noodle Casserole Recipe

Creamy, cheesy, full-of-flavor and super satisfying! This cozy chickpea casserole hits all the right notes and makes the perfect comfort-food meal.

Keyword broccoli cheddar chickpea noodle casserole, chickpea casserole, chickpea pasta, chickpeas with pasta recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 493kcal

Author Kare

Ingredients

• 8 ounces rotini pasta I like to use chickpea rotini pasta to increase the protein
• 4 cups broccoli florets 1/2-inch to 1-inch in size
• 6 tablespoons unsalted butter
• 1 medium yellow onion diced
• 1/3 cup all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard powder
• 1/4 teaspoon smoked paprika
• 2 medium cloves garlic minced
• 2 cups vegetable broth
• 1 cup milk I use full-fat unsweetened oat milk but 2% or whole milk work too
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 15 ounces chickpeas 1 can, drained and rinsed
• 3 cups sharp cheddar cheese about 6 ounces; shredded; divided

Instructions

• Preheat oven to 350°F and have an 8"x8" baking dish ready.
• Cook the pasta JUST TO AL DENTE, according to package directions. When the pasta has about 2 minutes left to cook, add the broccoli to the still-cooking pasta. Drain the pasta and broccoli and set it aside.
• Set a large pot or skillet over medium heat. Melt the butter in the pot, then add the onions. Saute until tender, about 5 minutes. Add the flour, thyme, dry mustard, and smoked paprika and cook, stirring continuously for 3 minutes. Add the garlic and cook for another 30 seconds.
• Slowly pour in the vegetable broth, whisking continuously. Add the milk. Increase the heat to medium-high and cook, stirring constantly, until thickened.
• Stir in the cooked pasta and broccoli, the drained can of chickpeas, and 2 cups of the cheese. Taste and add more salt and pepper if desired.
• Pour the mixture into your baking dish and top with the remaining 1 cup of cheddar, spreading it evenly over the top.
• Bake until bubbly and the cheese is melted, 20-25 minutes. Serve.

Notes

Storage/reheating notes:

Cover tightly or transfer to an airtight container and store in the fridge for up to 3 days. Warm leftovers in the microwave or gently over the stovetop (you can add a splash of water or broth if needed).

Nutrition

Serving: 1g | Calories: 493kcal | Carbohydrates: 42g | Protein: 25g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 865mg | Potassium: 412mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1193IU | Vitamin C: 43mg | Calcium: 414mg | Iron: 5mg

The post Broccoli Cheddar Chickpea Noodle Casserole Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Veggie Mac & Cheese Recipe
• Ingredients
• How to Make Veggie Mac & Cheese
• What to Serve with Veggie Mac & Cheese
• More Mac & Cheese Recipes

• Jump to the full, printable recipe
• Read reviews and comments
  

The Story Behind the Recipe

This veggie mac and cheese recipe was contributed by the fabulous Gina Matsoukas of Running to the Kitchen, and she shares her story behind the recipe here.

I married a first-generation Greek. His go to comfort meal is “pita” (basically Spanikopita and every other variation of it) that his mom would make from scratch every week, not a simple thing like American meatloaf or some creamy casserole. Despite the fact that I love being in the kitchen and cooking, made-from-scratch phyllo dough and Greek dishes that try and compete with my mother-in-law’s are just not something I’m willing to do.

So for (almost) 10 years now, when I want to make a dinner I know he’ll love, my go-to is mac and cheese, the one “true” American meal he actually likes.

Why You’ll Love This Veggie Mac & Cheese Recipe

Well, first of all, it’s SO easy to make!

This Veggie Lovers’ Stovetop Mac & Cheese recipe is literally a one-pot meal. No roux needed and not even a colander in sight.

If you have leftover cooked vegetables on hand, even better, just throw them in. If not, a simple quick steam (I used the microwave for convenience) is all you need.

One word of caution though, this is definitely a time sensitive recipe so have all your prep work done before starting and make sure the cheese is grated and ready to go.

Ingredients

• Pasta – I like whole wheat pasta to make this veggie mac and cheese a little more wholesome.
• Broccoli, carrots, cauliflower, and frozen peas – four veggies packed in! YES!
• Milk – I like whole milk for this recipe which adds a nice richness
• Garlic powder, onion powder, dry mustard, salt, and pepper – adds lovely flavor to mac and cheese.
• Gouda, sharp cheddar, and parmesan cheeses – This trio is glorious in mac and cheese, but you can use just cheddar or even swap in some gruyere.
• Breadcrumbs – makes a nice topping if you like.

How to Make Veggie Mac & Cheese

First, steam the veggies so that they’re tender.

Then, add the liquid ingredients to a large pot and stir in the pasta. Cook, stirring, until the pasta is tender and the liquid has thickened.

Stir in the cheese, and then the veggies.

That’s it! So easy, right?!

What to Serve with Veggie Mac & Cheese

• I love a good green salad with mac and cheese, but with all of the veggies in this macaroni and cheese, just a simple salad is fine!
• These soft and fluffy rolls go great with just about anything!
• Balance all those veggies with some fruit! This raspberry lemonade smoothie hits the spot, or how about a batch of green sunshine smoothies?

More Mac & Cheese Recipes

• This one’s the grand kahuna, closing in on 1000 reader comments and over 100 five-star reviews! This is indeed, in my humble opinion, the best baked mac & cheese recipe ever.
• Jalapeno macaroni and cheese is spicy, cheesy, and oh-so good.
• This stovetop butternut squash mac and cheese has cheese, winter squash, and heavy cream – seriously decadent.
• Southwest mac & cheese is an interesting twist on the comfort food! It’s a one-dish-two-ways recipe – add chicken to the carnivores’ portions.
• Here’s another veggie “Mac and cheese” recipe – I use quotes because the sauce is made entirely of sweet potatoes and butternut squash, no cheese in sight! The perfect vegan comfort food meal.
• Another dairy-free and vegan mac and cheese recipe is this luxuriously creamy cashew-based stovetop number. It is SO EASY and so good.

This veggie mac and cheese is so creamy, cheesy and decadent even meat-and-potatoes types won’t care that it’s loaded up with veggies. Although, a little sprinkling of crispy chopped bacon on top wouldn’t be the worst idea in the world if that’s your thing.

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Veggie Mac & Cheese

Do you love cheese-smothered veggies? And do you dig mac and cheese? Then this creamy, cheesy, veggie-packed mac and cheese recipe is for you. Broccoli, cauliflower, peas, and carrots join up with whole-wheat pasta plus three cheeses for comfort food with a veg-heavy twist. 

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 3 cups cauliflower florets
• 3 cups broccoli florets
• 2-3 medum carrots peeled and chopped (1 cup)
• 8 ounces whole wheat rotini or similar shape pasta
• 3 cups whole milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon ground black pepper plus more to taste
• 6 ounces gouda cheese shredded (about 1 1/2 cups)
• 4 ounces sharp cheddar cheese shredded (about 1 cup)
• 2 ounces Parmesan cheese shredded (about 1/2 cup)
• 3/4 cup frozen peas
• 1-2 tablespoons breadcrumbs for topping
• Red pepper flakes for garnish optional

Instructions

• Steam the veggies. Fill a large pot with about 1 inch of water. Set a vegetable steamer inside and set over high heat. Place the veggies on the steamer. (If you don’t have a vegetable steamer, just place the vegetables directly in the water). Cook, covered, until the vegetables are lightly tender, 2-3 minutes. Remove from heat and drain in a colander. Set aside. You can also steam the veggies in the microwave by adding them to a microwave-safe bowl along with about 1/4 cup of water. Top with a microwave-safe plate and cook on high for about 3 minutes, until the veggies are tender. Be careful when removing the plate – lots of steam will escape!
• Make the mac and cheese. (Note: Have all of your cheeses grated and ready at this point!) Place the milk, pasta and seasonings in a medium stock pot (you’ll want a pot with high sides because you’ll be adding everything to this pot later) over medium-low heat.
• Stirring often so pasta doesn’t stick, cook until pasta is al dente (time will vary by brand/shape) and milk starts to thicken.
• Remove the pot from heat. Slowly sprinkle in the grated cheese, stirring constantly, until melted.
• Add the vegetables and stir gently until everything is well combined and coated in the milk and cheese sauce. Season to taste with more salt and pepper, if desired.
• Serve. Spoon into bowls and top with a sprinkling of breadcrumbs and/or red pepper flakes.

Notes

Meat option:

Top individual servings with cooked, chopped bacon.

Recipe contributed by Gina Matsoukas of Running to the Kitchen

The post Veggie Mac & Cheese appeared first on Kitchen Treaty.

Okay, but. Here’s the thing. Slow cookers, in all their gloriousness, have totally transformed how I make mashed potatoes. With the Crock Pot, they are so much easier to make! I LOVE SLOW COOKERS!

I think it’s out of my system now. But seriously – I never knew mashed potatoes could be so easy. I mean, they weren’t that tough before, but I hated all that peeling and the inevitable boiling-over that would happen on the stove.

With the Crock Pot, you cut up potatoes, add a little liquid and butter, and then let them cook. A little time with the masher along with some milk or cream and you’re good to go. I love how this method makes mashed potatoes practically effortless for big holiday dinners – one less thing to have to worry about come crunch time.

I posted this recipe for Unbelievably Easy Crock Pot Garlic Mashed Potatoes last year, and since then, I’ve been playing around with different potatoes and flavors. For this version, I decided to go whole hog. Without the hog. Unless you want the hog in which case you can add bacon to your serving – otherwise, they’re vegetarian.

These mashed potatoes are delicious without the gravy, but if you want to go extra-hog, try them with my vegetarian gravy recipe! It’s insanely good.

Oh, Crock Pot. I’ll never stop loving you. (((Hug))).

Ouch. Hot.

(more…)

The post Slow Cooker Loaded Mashed Potatoes (with Optional Bacon) appeared first on Kitchen Treaty.

But make no mistake. This Stove-Top Butternut Squash Mac & Cheese recipe is over-the-top rich, creamy, and – yeah – pretty divine, too.

I have a favorite macaroni and cheese recipe. I even boldly declared it the best ever. But I admit it – I’m waffling now.

I threw this recipe together with what I happened to have on hand. I was attempting a butternut squash white bean soup in the slow cooker (it was a bit of a fail), and I had some squash cubes left over. I was also craving some mac and  cheese, dangit, so I thought, why not put that squash to use?

I was out of milk, so I used heavy whipping cream (and not a small amount). I didn’t have much in the way of seasonings – just some fresh thyme sitting in the fridge, starting to look little withered. It needed to be used. And then a little scoop of Dijon mustard, for giggles. I pureed the cooked squash together with the jazzed-up whipping cream mixture, and then stirred in the cheddar.

Sweet holy velvety sauce!

I knew this was going to be good, but when I took my first bite, my eyes opened wide. Oh, it was good. TOO good. I devoured the entire (generous) bowl. I’m not proud.

I decided this gloriously decadent macaroni and cheese was going to have to be reserved for special occasions. Luckily, my birthday was a couple of days away. So I made it again.

Confirmed: There will always be a special place in my heart for that other mac and cheese recipe, but, yeah. This is my new favorite. And – I’ve got to admit – way easier to make.

Next up: Thanksgiving. I can hardly wait for more cheesy goodness.

P.S.: If you want to sneak more veggies into your family’s diet, this is the dish to do it with.

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The post Stove-Top Butternut Squash Mac & Cheese appeared first on Kitchen Treaty.

Okay, so they are squash, so they’re actually not the prettiest things in the world. I mean, can anything called “squash” be pretty? But no matter! I promise you – you won’t care in the slightest.

I’m totally in love with this recipe. It might be the easiest way ever to convert professed squash haters. Spaghetti squash is already a great gateway squash. As long as you don’t go into things expecting an exact replica of pasta, you’re likely to be pleasantly surprised. Firm, almost crunchy strands without that “squashy” taste. It’s pretty great.

With Chili Cheese Stuffed Spaghetti Squash, the squash sort of stands in for a bread bowl. Except less carbs. You just roast spaghetti squash halves then fill with chili and cheese, then bake again until melty perfection. That’s pretty much the deal.

As you eat your cheesy chili, you scrape strands of the delicious squash into each forkful. It’s a good thing.

So here’s another cool thing about this dish. I provide a quick and easy chili recipe here, but really, you can use any chili you want. I’ve made it with this Black Bean Pumpkin Chili, for instance, and it was wonderful, though a little strange to eat squash within a squash. Dinner Inception, my guy called it.

So make your favorite chili to stuff in there. Or make use of chili leftovers. Or use canned chili! I won’t tell. Or. Or! Make up a meaty version and a non-meaty version. The individual serving component makes it perfect for doing the One Dish Two Ways thing.

Nope, fancy-pants it’s not. And that’s just the way we like it.

Make-Ahead Tips

These can be assembled up to the point of baking, then refrigerated for up to 24 hours. Just remove from the fridge and bake! You just might need to cook them for a little longer to heat them all the way through. You can also make each component separately beforehand and then quickly assemble and bake for a faster weeknight dinner.

(more…)

The post Chili Cheese Stuffed Spaghetti Squash appeared first on Kitchen Treaty.

Here, my friends, I offer you an Artichoke Arugula Pesto Grilled Cheese. Pure unadulterated, um, lunch.

I love a good grilled cheese. Which, incidentally, I typically don’t call “grilled cheese.” In our house, it’s called toasted cheese, but when in Rome … or when writing a food blog … you do as the Romans/bloggers do. And pretty much everyone else. So “grilled cheese” it is. At least in print.

This Artichoke Arugula Pesto Grilled Cheese was inspired by an incredible sandwich that I’ve enjoyed for years at one of my favorite restaurants. It’s a smoked mozzarella sandwich slathered with pesto and topped with tomatoes. It’s perfection. They’ve recently removed it from the menu (WHAT) but, so far, they’re still willing to make it for me when I ask. So that’s cool.

But I wanted to make something similar at home. And I wanted it to have artichoke hearts. And arugula. And cheddar instead of mozzarella. Really, I suppose the only similarity is that this, too, is a grilled cheese with pesto.

Allow me to daydream for a minute, here. Pesto on grilled cheese is a very, very good thing. The pesto gets all warm and melty, its intense green goodness simultaneously infiltrating the bread and mingling with glorious melted cheese.

This particular version features a super-addicting pesto made with arugula, artichoke hearts, walnuts, and lemon. When combined with golden buttered bread and salty-sharp cheddar cheese, the result is heaven.

Pure unadulterated bliss.

More Grilled Cheese Recipes

• How to Make the Perfect Classic Grilled Cheese – learn the secret to the perfect grilled cheese sandwich, every time!
• Spinach & Artichoke Grilled Cheese
• White Pizza Ricotta Grilled Cheese – SO good.
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce
• Balsamic Strawberry & Brie Grilled Cheese Sliders
• And even more grilled cheese sandwich recipes

More Artichoke Recipes

• How to select, prep, cook, & eat artichokes
• Spinach Artichoke Grilled Cheese
• Creamy Artichoke Baked Pasta

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Artichoke Arugula Pesto Grilled Cheese

Creamy artichoke-arugula pesto and sharp cheddar melt together deliciously in this simple – but simply divine – grilled cheese sandwich. Add a little grilled chicken or cooked bacon to the meat-eaters’ sandwiches, and everyone’s happy!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 sandwiches

Author Kare

Ingredients

For the artichoke arugula pesto:

• 3 cups about 2 ounces baby arugula
• 1 cup canned artichoke hearts packed in water drained
• 2 garlic cloves coarsely chopped
• ¼ cup walnuts
• ¼ cup freshly grated Parmesan cheese
• Freshly grated zest and juice of 1 medium lemon
• 1/4 teaspoon kosher salt
• 1/4 cup extra virgin olive oil

For the sandwiches:

• 4 slices of a good crusty Artisan bread, about 1/2-inch thick
• 4 ounces thinly sliced sharp cheddar cheese Beecher’s Flagship is a favorite
• 3-4 tablespoons unsalted butter room temperature
•  

Instructions

• Make the pesto. In a food processor, pulse together the baby arugula, artichoke hearts, garlic, walnuts, Parmesan, zest, lemon juice, and salt until the texture resembles a very coarse meal. While the food processor is running, slowly drizzle in the olive oil until the mixture forms a saucy, spreadable pesto (you may need a little less or a little more olive oil).
• Make the sandwiches. Butter the outsides of each slice of bread and lay buttered side down. Spread 2 tablespoons pesto on the inside of each slice. Lay cheese on two of the slices and cover each with the second slice of bread, pesto side down and buttered side up.
• Heat an electric griddle or large frying pan over medium-low heat. Carefully transfer sandwiches to cooking surface and cook, pressing occasionally with the back of a spatula, until golden brown. Flip and cook the other side, pressing occasionally, until browned. Turn the sandwich back over and continue cooking, turning occasionally, until the cheese has completely melted, about 5 more minutes.
• Slice in half and serve.

More melty-gooey-good grilled cheese recipes:

• White Pizza Grilled Cheese – for-real deliciousness.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.

The post Artichoke Arugula Pesto Grilled Cheese appeared first on Kitchen Treaty.

Macaroni and cheese is the perfect vehicle for jalapeno pepper goodness. All that dairy helps to neutralize the heat so that by the time it hits your tongue, there’s a nice spicy wallop followed immediately by mouth-mellowing cheese.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Smoked Jalapeño Mac & Cheese Recipe
• Jalapeño Mac & Cheese Ingredients
• Tips About Jalapeño Peppers & Heat Level
• How to Make Baked Jalapeño Mac & Cheese
• More Mac & Cheese Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I used to despise super-spicy foods. I would say that food shouldn’t hurt. I was a sissy.

Now, I say: Bring it on! I mean, within reason, and with a glass of milk nearby to tame the fire if it gets too out of control. I may not be totally wimpy about heat any longer, I still have to be prepared.

This jalapeño mac and cheese is perfect for reformed spice sissies like me. The heat from the jalapeños is immediately tamed by the cooling effect of the dairy. It keeps me coming back for more, burn and all!

Why You’ll Love This Smoked Jalapeño Mac & Cheese Recipe

This super creamy mac and cheese is a take on the best macaroni and cheese ever. We’ve got a similar roux-based, rich, uber-cheesy sauce – and lots of it, so that the end result is nice and creamy. Baked mac and cheese that comes out dry just makes everyone sad.

This one stays ooey, creamy, and gooey. And cheesy. And spicy!

Jalapeño Mac & Cheese Ingredients

To make it special and smoky, I add some smoked cheddar to the mix, along with two whole jalapeno peppers, seeds and all. A couple of dashes of Tabasco sauce, and it’s the bee’s knees. (Can you name that movie?)

Here’s the full list of ingredients along with suggestions and substitution ideas.

• Pasta – I like penne pasta or elbows for this jalapeno mac & cheese, but shells or another medium tubular pasta are also great.
• Butter & flour – These form a thick and rich roux base for the sauce.
• Salt, dry mustard powder, and black pepper – To highlight all of those delicious cheesy flavors. Throw in a generous pinch of smoked paprika if you’d like an extra dose of smoky flavor.
• Milk – whole or 2% works, or unsweetened oat milk is great too (obviously jalapeno mac & cheese is not without dairy, but sometimes that’s all I have in my fridge)
• Smoked cheddar & medium cheddar cheeses – I love adding two types of cheddar to my spicy mac and cheese for sort of a smoked jalapeno mac & cheese situation. Feel free to mix up the cheeses if you like. Gruyere is fab, pepper jack would be great, Monterey Jack is good, and smoked gouda would be wonderful!
• Jalapeno peppers: The amount of heat in the end result depends on two things: 1) The amount of seeds you include and 2) The heat in your jalapeno peppers, which can vary widely (but see this post by Simply Recipes for tips that should help!) More tips in the next section.
• Jalapeño Tabasco sauce: Adds an irresistible little kick!

Tips About Jalapeño Peppers & Heat Level

I recommend taking a quick taste of your jalapenos to see just how spicy they really are. If they seem pretty mild, maybe go ahead and use the whole thing, seeds and all (well, cut off the stem first). And even then, again depending on your peppers, your mac may not have a super-insane kick.

On the flip side, if your jalapenos are super hot, you may want to add just a few of the seeds from one of the peppers. And the end result may still may be too hot for you.

So while it’s kind of frustrating that you can’t guarantee the exact same outcome every time you make this, I opt to embrace that fact. It’s like Christmas morning. What are we going to get?!!

Note: No matter the heat level, this is still an insanely delicious, cheesy, over-the-top creamy mac and cheese. Sissy swear.

How to Make Baked Jalapeño Mac & Cheese

Jalapeno mac and cheese is made in the classic way, starting with a roux-based sauce. Once the sauce has thickened, stir in your cheeses until they melt, then add the diced jalapeños. Fold in the pasta, pour into a casserole dish, top with more shredded cheese, and bake until bubbly and golden on top.

More Mac & Cheese Recipes

• One of the most popular recipes on Kitchen Treaty from the very beginning, The Best Baked Mac & Cheese Recipe Ever is, arguably, just that!
• For vegans, these two recipes are both SO GOOD: Ridiculously Creamy Dairy-Free Shells & Cheese or Super Creamy Vegan Stovetop Mac & “Cheese” 
• Veggie Lover’s Stovetop Mac & Cheese packs in three types of veggies for cheesy pasta bliss.
• Stovetop Butternut Mac & Cheese super decadent with creamy butternut squash – and so easy to make!
• Southwest Mac & Cheese lends another spicy spin!

Print

Jalapeno Mac & Cheese

Generously flecked with jalapeno peppers, this ooey gooey baked mac and cheese packs a good dose of nice, smoky heat.

Course dinner

Cuisine American

Keyword mac & cheese

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 503kcal

Author Kare

Ingredients

• 8 oz. elbow pasta* roughly 1¾ cups, depending on your pasta
• 3 tablespoons butter
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon dry mustard
• ¼ teaspoon black pepper
• 2½ cups milk whole or 2% works
• 1 1/2 cups shredded smoked cheddar cheese 6 ounces, divided
• 1 1/2 cups shredded medium cheddar cheese 6 ounces, divided
• 2 medium jalapeno peppers stems removed and finely diced; include seeds for spicier chili or leave them out for a milder version
• 1 teaspoon green jalapeño Tabasco sauce plus more to taste

Instructions

• Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Boil the pasta until al dente, according to package directions. Drain. If, it’s going to be awhile before you make the sauce, toss in a little butter or olive oil to help keep the pasta from sticking together.
• In a large saucepan over medium heat, melt the butter. Add the flour, dry mustard, salt, and black pepper. Stir constantly over medium heat for about three minutes.
• Switch to a whisk and continue stirring while slowly pouring in the milk. Whisk frequently for about 5 minutes, and then constantly for another 5 minutes or so, until the sauce heats and thickens.
• Remove from heat and stir in 1 cup of the smoked cheddar, 1 cup of the medium cheddar, jalapeno peppers, and Tabasco sauce, stirring until the cheese has melted.
• Add the pasta and toss until completely coated with the jalapeño cheese sauce.
• Add half the pasta to a two quart casserole dish and sprinkle on half of the remaining cheeses.
• Add the remaining pastas and sprinkle on the remaining cheese.
• Place in the oven and bake uncovered for 25-30 minutes, until bubbly and golden brown.

Notes

Pasta notes: I recommend a medium-size elbow macaroni or another medium tubular pasta like penne. Shells are also wonderful!

Nutrition

Calories: 503kcal | Carbohydrates: 39g | Protein: 22g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 667mg | Potassium: 302mg | Fiber: 2g | Sugar: 6g | Vitamin A: 958IU | Vitamin C: 6mg | Calcium: 536mg | Iron: 1mg

The post Jalapeno Mac & Cheese appeared first on Kitchen Treaty.

“I want beer!”

Not just “I want beer.” But “I. Want. BEEEER!”

(more…)

The post Pumpkin Ale Beer Cheese Soup with Sharp Cheddar and Gruyere appeared first on Kitchen Treaty.

I hope we aren’t as annoying and uncool as I just made us sound.

Anyway, our gal says “cay cay!” and it’s actually pretty darn cute. Much cuter than when middle-aged adults say it.

Speaking of, I’ve been utterly cray-cray (last time I write it, promise) for quinoa frittatas this summer.

With the double hit of protein from both the eggs and the quinoa, these things are so satisfying – the perfect power breakfast. And when you make them in individual sizes, you can customize them however you please. So mixed diet homes like ours are in business – bacon, ham, or sausage in some, maybe a few extra veggies in lieu of meat in others. A mini quinoa frittata for everyone!

I love freezing these, too. All it takes is a quick two-minute zap and you’re headed out the door with a warm, satisfying breakfast in hand.

This particular combo – sharp cheddar, sweet corn, smoky green chiles and bacon if you like – isn’t only great for breakfast. These are terrific alongside a simple green salad for a quick lunch or dinner, too.

I taste-tested these for all three meals, just for you, because I’m cray err, selfless like that.

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Cheddar Corn Quinoa Mini Frittatas with Optional Bacon

Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that's equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 mini frittatas

Author Kare

Ingredients

• 5 large eggs
• 2 cups cooked quinoa cooled (about 3/4 cup dried quinoa should result in about 2 cups cooked)
• 1 cup + 1/4 cup shredded sharp cheddar cheese
• 1 4- ounces can diced green chiles drained (or roast, peel, and chop your own - poblanos would be fabulous)
• 1 cup frozen corn kernels or fresh cooked kernels cut from the cob
• 1/2 cup minced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

If adding bacon to half:

• 3-4 slices thick-cut bacon cooked, drained and chopped

If adding bacon to all:

• 6-8 slices thick-cut bacon cooked, drained and chopped

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
• In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
• If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you're skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy!
• Evenly sprinkle 1/4 cup cheddar over each.
• Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
• These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.

The post Cheddar Corn Quinoa Mini Frittatas with Optional Bacon appeared first on Kitchen Treaty.

It seems like such a simple dish (and it is), but I’ve screwed it up an embarrassing number of times. Basically, the pattern goes like this: I forget important details from season to season, fail an attempt (bake it covered, for too long, not long enough …), and then I call my mom once again to ask for directions.

So I’m actually kind of proud that I finally remembered it all on my own this year. And it’s just as I remembered: the dish my mom would whip up every other day come August, a sure sign that we’re smack in the middle of the dog days of summer.

And now I’m going to save the recipe for posterity in this here food blog so that I never, ever forget. Yes, I want to share this wonderful little dish with you, but I’m also pretty happy to have it written down for good. But it’s still good to call mom to let her know I’m thinking of her. 🙂

Make it vegan

From time to time, I’ll make a vegan version by skipping the cheddar and drizzling the veggies with a tablespoon or so of olive oil, then dusting with salt and pepper and baking as usual. Also wonderful! Mozzarella Daiya is also great in lieu of cheddar, though I use it a bit more sparingly.

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Mom's Cheddar Zucchini, Tomato, & Onion Gratin

The quintessential summer side. Fresh-from-the-garden zucchini, tomatoes, and onions layered and covered with cheddar, then baked until tender and cheesy.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Kare

Ingredients

• 1 large zucchini sliced 1/4-inch thick
• 2 large tomatoes sliced 1/4-inch thick
• 1 large white yellow, or sweet onion, sliced 1/4-inch thick
• 1 cup grated sharp cheddar cheese
• Salt and pepper to taste
• Fresh basil for topping/garnish if desired

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• In an 8" x 8" baking dish, lay the zucchini, then the onions, then the tomatoes. Top with a pinch of salt and pepper, then sprinkle the cheddar cheese on top.
• Bake uncovered for 30 minutes, or until the vegetables are tender and the cheese melted.
• Top with fresh basil if desired and serve.

The post Mom’s Cheddar Zucchini, Tomato, & Onion Gratin appeared first on Kitchen Treaty.