This easy stovetop macaroni and cheese has a spicy kick from spices and Pepper Jack cheese. Plus, a fun Southwestern twist with corn, beans and peppers!

Spicy Southwestern stovetop mac and cheese recipe from @bakedbyrachel

It’s hard to believe that in nearly five years I’ve never shared a stovetop macaroni and cheese recipe. Not once! And I have a great love for cheese and of course mac and cheese. Who doesn’t?! It’s a regular in our dinner rotations. I can’t get enough!

Just in time to celebrate national cheese day, I’ve teamed up with Wisconsin Cheese to bring you a super creamy (and easy!) stovetop mac and cheese recipe.

I have all of these silly phrases (cheesy even… if you will) coming to mind, but I’ll save you from making lots of groans and eye rolls.

Spicy Southwestern stovetop mac and cheese recipe from @bakedbyrachel

I’ve always been a huge fan of cheddar in mac and cheese. It’s a classic and melts great. Mild. Sharp. Extra sharp… you name it. And now, pepper Jack. Yum! Paired with gouda and it is the ultimate in creamy and spicy.

But, fear not. It’s not overly spicy, more of a nice lingering kick. If my three year old can handle it, anyone can.

However, if you’re not feeling up to the adventure, feel free to omit the jalapeño and extra spices.

Spicy Southwestern stovetop mac and cheese recipe from @bakedbyrachel

Have dinner on the table in under 30 minutes with this easy spicy stovetop mac n cheese. This super cheesy gouda and pepper Jack mac and cheese offers a fun Southwestern twist featuring corn, black beans and peppers! An absolute must make!!

Be sure to check out All Things Mac and Cheese for even more tasty recipe ideas, and a fun giveaway to celebrate national cheese day!

Spicy Southwestern stovetop mac and cheese recipe from @bakedbyrachel

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Spicy Southwestern Stovetop Macaroni and Cheese

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4
Easy stovetop macaroni and cheese with a spicy Southwestern kick!


  • 6 oz pasta, roughly 2 cups dry
  • 4 Tbsp unsalted butter
  • 3 Tbsp all purpose flour
  • 2 C milk, warm
  • 1 Tbsp jalapeño, minced
  • 1/3 C green bell pepper, chopped
  • 1/3 C corn, drained
  • 1/2 C black beans, drained and rinsed well
  • 3 oz Gouda, roughly 1C shredded and packed
  • 3 oz Pepper Jack cheese, roughly 1C shredded and packed
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • Pinch cayenne pepper
  • 1/4 tsp chili powder


  • Cook pasta according to manufacturer's directions.
  • Meanwhile, sauté peppers in 1 Tbsp butter (or olive oil) over medium heat, until tender. Transfer to a clean bowl, set aside.
  • In a large saucepan, melt butter and whisk in flour until smooth. Pour in warm milk while whisking continuously. Continue whisking until mixture is combined. Bring to a low boil, then reduce heat. Season with spices and mix in cheese until melted, stirring frequently. When cheese is completely melted, stir in sautéed peppers, corn, rinsed black beans and drained pasta. Continue cooking for an additional 1-2 minutes to heat corn and black beans through.
  • Serve immediately.


Adjust spices and amount of jalapeño to create your desired level of spice and heat.
An original recipe from Baked by Rachel
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Main Course
Cuisine: American
Keywords: Cheese, Dinner, Pasta

Disclosure: This post is sponsored by Wisconsin Cheese for All Things Mac and Cheese. I was compensated for my time. As always, all thoughts and opinions are completely my own.