Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Enter TODAY's Ultimate Cook-Off Contest

Spicy Southwest Mac 'N Cheese

Vote up!
Share on Facebook Share on Twitter Email this article

A spicy twist on an old favorite! This ultra-flavorful mac 'n cheese is simple to make and adds tons of veggies that you and your kiddos will all enjoy!

Spicy Southwest Mac 'N Cheese

  • Yield: 6
  • Prep Time: 20 min
  • Cooking Time: 30 min


  • 16 oz. bite-sized pasta
  • 2 Green Peppers
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Yellow Onion
  • ½ cup Pickled Jalapenos
  • 8 oz. Chorizo or Sausage
  • 2 cloves Garlic
  • 1 tsp. Chili Powder
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • 12 oz. Cheddar
  • 8 oz. Parmesan
  • ½ cup Mayonnaise
  • 2 Chipotle Chilis in Adobo Sauce
  • 1 tbsp. extra Adobo Sauce


  1. Preheat oven to 350 and grease casserole dish
  2. Slice onions and peppers
  3. Sautee onions, peppers and sausage with garlic, salt, chili powder, and pepper until sausage is cooked and crumbled and veggies are soft
  4. Cook pasta according to package directions
  5. Layer cooked pasta, veggie and sausage mix, jalapenos, and cheddar cheese and sprinkled Parmesan in your greased casserole dish. Alternate pasta, veggies and cheese layers until all are used, finishing with a final layer of cheeses.
  6. Cook dish for 30 mins, or until cheese is bubbly.
  7. Blend together mayonnaise, Chipotle chilis, and Adobo sauce to make a Chipotle sauce.
  8. Plate cooked mac 'n cheese and top with drizzled Chipotle sauce.

Recipe Tags


Hi! I'm Susannah, and I've loved cooking and baking my entire life. I intended to enter culinary school after high school, but life took me down another path. I'm now 30 years old and haven't given up on my dream to learn to be the best chef I can be- I'm just responsible for learning on my own! My deep love of kitchen life was cemented last year when I spent two months observing and learning from a French pastry chef in his family bakery in Montreal, Canada. He taught me many secrets, and ever since I've dedicated a few hours of my day to extending my training on my own. I love to experiment and have an incredibly supportive husband and son who love trying my creations. Sometimes it's a hit, sometimes it's a miss, but my husband has started complaining that he's the heaviest he's ever weighed so I consider my journey a success!

My husband and I run a family business together which takes up the majority of my day and causes me a bit of stress. I love that I can turn to the kitchen while he and our son have Daddy/ Whit time to unleash any frustrations and create something meaningful and beautiful. Cooking is my therapy, and we all enjoy the rewards. That's what food is for me- an opportunity to come together and rejoice as loved ones.

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!