Creamy Havarti Jalapeno Macaroni and Cheese
Makes 4-6 servings. The spice really depends upon the heat of the fresh jalapenos. Taking out the seeds (with hands covered) will reduce the heat a lot.
  • 2 cups uncooked pasta, cooked to al dente (not all the way soft, it will finish cooking in the oven)
  • 1-2 large jalapenos, sliced (pick seeds out to reduce the heat of them)
  • 1 cup shredded (1/2 pound block) Havarti Cream Jalapeno cheese
  • 3/4 cup shredded Pepper Jack cheese
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 1 cup heavy cream
  • bread crumbs, optional (I used Panko bread crumbs.)
  • salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. In a medium size sauce pan on medium heat, melt butter. Add softened cream cheese and heavy cream. Whisk together until all blended and smooth. (Do not let it come to a boil.) Set aside and stir in the shredded cheeses. Add salt and pepper to taste.
  3. Pour over al dente cooked pasta and sliced jalapenos. Stir until all combined.
  4. Put in a baking dish.
  5. Sprinkle bread crumbs on top. (Optional)
  6. Bake for 20 minutes or until all golden on top.
  7. Enjoy!!
Recipe by Simply Gloria at