Roasted Jalapeño Four-Cheese Macaroni



  • 3 fresh jalapeño chiles

  • 8 ounces pancetta, diced

  • 5 tablespoons butter, divided

  • 1/2 yellow onion, diced

  • 4 1/2 cups heavy whipping cream

  • 3 tablespoons flour

  • 5 cups aged cheddar cheese, shredded

  • 3 cups 3-pepper colby-jack or pepper jack cheese, shredded

  • 2 cups smoked gouda cheese, shredded

  • 3/4 cup fontina cheese, shredded

  • 1 pound elbow pasta

  • 1/2 cup dry bread crumbs


  1. Preheat oven to 400°F.
  2. Place jalapeños on baking sheet and roast about 20 minutes (until charred).
  3. Remove and place in resealable plastic bag for 10-15 minutes.
  4. Remove peppers from bag, slice in half; remove half of seeds and dice.
  5. Fry pancetta in sauté pan until crispy.
  6. Remove from pan and drain on paper towel; set aside.
  7. In sauté pan, melt 1 tablespoon butter and add diced onions.
  8. Cook over low heat until caramelized; remove from pan and set aside.
  9. Place heavy whipping cream in saucepan and warm on low heat.
  10. Melt 3 tablespoons butter in large sauté pan.
  11. Add flour and cook 2-3 minutes, stirring constantly.
  12. Gradually whisk in warmed heavy whipping cream.
  13. Cook, stirring often, 8-10 minutes or until mixture is thickened and smooth.
  14. Reduce heat to low.
  15. Reserve 1 cup aged cheddar.
  16. Add remaining cheddar and other cheeses to pan and stir to incorporate.
  17. Once all cheese is melted and incorporated, add reserved pancetta, onions and jalapeños; keep warm.
  18. Cook pasta according to package directions in salted boiling water until “al dente.”
  19. Drain pasta, return to pan and stir in cheese sauce.
  20. Pour mixture into buttered 10 x 15-inch baking dish and sprinkle with reserved aged cheddar.
  21. Melt remaining 1 tablespoon butter.
  22. In small bowl, combine melted butter and bread crumbs; sprinkle mixture over top of macaroni.
  23. Bake 20-25 minutes at 400°F or until golden brown.


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