Myron’s Jalapeño Mac & Cheese

We’ve got a fabulous steak house here in San Antonio that serves the absolute best jalapeño Mac & Cheese. The recipe was published in the local paper, so I had to make it! Here is my take on what has become a family favorite.

Myron’s Jalapeño Mac & Cheese

Category: Casseroles, SIDES

Servings:  12 Servings

Myron’s Jalapeño Mac & Cheese


  • 1 lb pasta shells, prepared according to package directions (I used Banza Chickpea Pasta)
  • 1/2 cup chopped canned pickled jalapeño (reserve 1/4 cup of the juice)
  • 1 3/4 cups heavy cream
  • 3 cups shredded Velveeta cheese (I used half white & half yellow)
  • Fresh jalapeño and chives for garnish


  1. Heat oven to 400 degrees. Grease a 9×13 baking dish.
  2. Purée the jalapeños
  3. In a small mixing bowl, combine the jalapeño juice and cream.
  4. Place the prepared pasta shells in a large bowl. Add the cheese, puréed jalapeño, and the jalapeño juice & cream. Toss to evenly mix.
  5. Pour into the prepared dish and cover tightly with foil.
  6. Bake for 25-30 minutes. If desired, uncover & broil for 3-4 minutes to brown the top.
  7. Garnish with slices of fresh jalapeño & chopped chives, if desired.


This recipe is adapted from the original published the San Antonio Express News, Taste section.

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