Spicy Southwestern Macaroni and Cheese

We saw a pack of Hatch Chiles in our local grocery store with bold text saying, “Product of New Mexico” on the packaging…so we bought it even though it wasn’t on our list. We also saw a pack of corn and chickpea flour rotini, and this idea quickly came to fruition. Idea in mind, we ventured over to the cheese section and picked up a block of Colby jack cheese, and we went on our merry way.

When we got home, we headed to the garden to pick some of our red jalapeños and a tomato…and then down to the basement to snag a pack of frozen corn from our chest freezer. Lastly, we ventured to the pantry for some black beans, and we were on our way!

Ingredients in hand, this was really just a “Dice, cook (adding ingredients at the right time), and eat” type meal…pretty quick and easy…and bursting with spicy flavour! We knew that Macaroni and Cheese can be successfully made spicy from our Buffalo Chicken Mac and Cheese experience…but we were still a little nervous about this one before we made it. Those fears were quickly allayed at first bite…and completely put to bed when my sous chef asked if there were enough leftovers for him to have them for lunch the next day. So, if you like spicy food, and you’re looking for a really funky Mac and cheese, give this one a try!

Time: 30 Minutes


  • Pasta. We used Corn and Chickpea Flour Rotini
  • Jalapenos
  • Hatch Chiles (or Poblanos)
  • Corn
  • Tomato
  • Red Onion
  • Cheese of your Choice. We used Colby Jack, but Cheddar, Monterrey Jack, and Pepperjack would also be good
  • 2 Tablespoons of Butter
  • 2 Tablespoons of Flour
  • Milk


  • Begin to bring some water (for your pasta) to a boil in one pot.
  • Dice your onions and peppers (jalapeños and hatch/poblano).
  • Melt your butter in a different large pot, and add your peppers and onions. Sauté until they soften.
  • As your peppers/onions cook, dice your tomato. Then, when your onion turns opaque, add your tomato and corn to the pot, and stir to combine.
  • Open your black beans and rinse them off to get all the can juices away. Then, add them to the pot as well, and let cook until excess liquid in your veggie pot evaporates.
  • As your veggies cook, add your pasta to the water pot, and boil until soft. Then, drain and set aside.
  • If not using pre-shredded, use a box grater or food processor shredding plate to shred your cheese.
  • Scoop your all purpose flour into your veggie pot, and stir to fully incorporate. Allow to cook for a few more minutes after you’ve got it all stirred in.
  • Pour some milk into your pot, and allow it to thicken around your veggies.
  • Add and stir in your shredded cheese.
  • Scoop and stir in your pasta, and bring everything back to a low simmer.
  • Plate, devour, and enjoy!

Leave a Reply