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Jalapeño Havarti Mac n Cheese


  • 1 lb elbow macaroni, cooked
  • 3 tbsp butter+3 tbsp flour to make roux
  • 3 cups milk
  • 3 cups Jalapeno Havarti, shredded
  • 1 tbsp grated onion
  • 1⁄2 tsp kosher salt
  • 1⁄2 tsp coarse black pepper
  • Optional: Add bacon and roasted red pepper for vibrant color combinations


  • In a large skillet, melt three tablespoons butter. When the butter has melted and turns foamy, whisk in 3 tablespoons flour and grated onion. Cook for a few minutes, continuing to stir. This is called a roux.
  • Begin to SLOWLY stir in the milk. Whisk vigorously to eliminate any clumps of roux. When the mixture is smooth and bubbly, remove from heat.
  • Off-heat, slowly stir in Havarti cheese, salt, and pepper.
  • If you add the cheese too quickly, you may end up with a gritty consistency.
  • Add cooked pasta and serve immediately

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