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Jalapeno Mac and Cheese with Ham
Bob Johnson

Jalapeño Mac and Cheese with Ham

Homemade mac and cheese taken to the next level with fresh jalapeños, a blend of premium cheeses, and leftover ham bits so nothing goes to waste. Topped with crispy Panko breadcrumbs and a rich molasses stewed tomato sauce, this is serious comfort food.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 8 oz (1/2 box) of Elbow or Cellentani pasta
Stewed Tomato Sauce
  • 15 oz canned stewed tomatoes
  • 1 tsp brown sugar
  • 1 tsp molasses
Cheese Sauce
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp ground black pepper to taste
  • 2 cups whole milk
  • 2 cups shredded cheese mix of Cheddar, Gruyere and/or Fontina
  • 1-2 jalapenos chopped
Topping
  • ½ cup Panko breadcrumbs
Optional
  • 1 cup diced/chopped ham pieces
  • 1 tsp hot sauce or pepper flakes

Equipment

  • 10" or 12" cast iron pan
  • Small sauce pan
  • Large pot for pasta

Method
 

  1. Cook the pasta. Cook the pasta according to package directions until firm to the bite. Drain and set aside.
  2. Make the tomato sauce. While the pasta cooks, heat the stewed tomatoes, brown sugar, and molasses in a small saucepan at a low boil for about 8 minutes, stirring well to combine. Set aside.
  3. Make the roux. Melt the butter in a 10" or 12" cast iron pan over medium heat. Whisk in the flour, salt, and pepper until smooth, about 5 minutes.
  4. Build the cheese sauce. Slowly pour the milk into the butter-flour mixture while continuously stirring until smooth and bubbling, about 5 minutes. Stir in hot sauce or pepper flakes if using.
  5. Add cheese and jalapeños. Remove from heat and add the shredded cheese and jalapeños to the milk mixture. Stir until the cheese is fully melted, about 3 minutes.
  6. Fold in pasta and ham. Fold the cooked pasta and ham pieces into the cheese mixture until everything is evenly coated.
  7. Broil and serve. Spread Panko breadcrumbs evenly over the top of the mac and cheese. Place the cast iron pan under the broiler until the top is golden brown, about 2-3 minutes. Remove and let stand 15 minutes before serving. Top with the stewed tomato sauce and serve.

Notes

The combination of Cheddar, Gruyere, and Fontina gives this mac and cheese a wonderful depth that pre-shredded single cheese blends simply can't match,  shredding your own cheese makes a noticeable difference. Don't skip the 15 minute rest before serving, it allows the sauce to set. The stewed tomato topping is what makes this dish truly special, don't be tempted to leave it out!
The leftover jalapeno mac and cheese can be used on pizza, check out the recipe Ham Mac and Cheese Pizza.  Both recipes are in the Hamamania chapter of the Left Over Ranch Cookbook.