Ingredients:

  • 3 large fresh Jalapeños, deseeded and finely diced
  • 2 tbsp (30 ml) Olive Oil, divided
  • 1/2 medium White Onion, finely minced
  • 2 cloves Garlic, minced
  • 2 tbsp (30 ml) Pickled Jalapeño Brine (liquid from the jar)
  • 450 g (1 lb) Elbow Macaroni or Cavatappi pasta
  • 2 tsp (10 g) Kosher Salt (for boiling water)
  • 6 tbsp (85 g) Unsalted Butter
  • 6 tbsp (50 g) All-Purpose Flour
  • 900 ml (3 3/4 cups) Whole Milk, warmed slightly
  • 1 tsp (5 g) Dried Mustard Powder
  • 1/2 tsp (2.5 g) Smoked Paprika
  • Pinch of Cayenne Pepper (optional, for extra warmth)
  • 1/2 tsp (3 g) Black Pepper, freshly ground
  • 1/2 tsp (3 g) Kosher Salt
  • 300 g (10.5 oz) Sharp Mature Cheddar, freshly shredded
  • 200 g (7 oz) Monterey Jack or Pepper Jack cheese, freshly shredded
  • 1 cup (50 g) Panko Breadcrumbs
  • 2 tbsp (30 g) Unsalted Butter, melted
  • 1/4 cup (25 g) Freshly grated Parmesan cheese

Instructions:

  1. Roast the Jalapeños: Preheat oven to 190°C (375°F). Toss the diced jalapeños with 1 tbsp of olive oil. Spread on a small baking sheet and roast for 8–10 minutes until slightly softened and browned. Set aside.
  2. Sauté Aromatics: Heat the remaining 1 tbsp of olive oil in a small pan. Sauté the minced onion until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and combine with the roasted jalapeños and the pickled brine.
  3. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook 2 minutes less than the package directions (it should be very al dente, almost crunchy).
  4. Drain and Rest: Drain the pasta immediately and rinse briefly with cold water to stop the cooking process. Set aside.
  5. Make the Roux: Melt the 6 tbsp of butter in the large saucepan over medium heat. Whisk in the flour until a smooth paste forms (the roux). Cook for 2–3 minutes, stirring constantly, until the paste smells nutty and looks like wet sand.
  6. Add Milk and Thicken: Gradually pour in the slightly warmed milk, whisking constantly to ensure no lumps form. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
  7. Season the Sauce: Reduce the heat to low. Whisk in the mustard powder, smoked paprika, cayenne, salt, and pepper.
  8. Melt the Cheese: Remove the pan from the heat. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until completely smooth and melted. (Avoid boiling the sauce once the cheese is added, as it can separate).
  9. Fold in Flavour: Stir the roasted jalapeño and aromatic base mixture into the finished cheese sauce. Taste and adjust seasoning if necessary.
  10. Combine: Pour the drained, undercooked macaroni into the cheese sauce. Stir gently until every piece of pasta is thoroughly coated in the cheesy goodness.
  11. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and Parmesan cheese.
  12. Bake: Pour the mac and cheese mixture into the prepared 9x13 inch baking dish. Sprinkle the Panko topping evenly over the surface. Bake for 20–25 minutes at 190°C (375°F), or until the sauce is bubbly and the crumb topping is deeply golden brown.
  13. Rest: Allow the dish to cool and rest for 10 minutes before serving. This lets the sauce set slightly, preventing it from being too runny.