Jalapeño & Broccoli Mac and Cheese

with Barilla® Cellentani

Blue Box Cellentani

Made with

Barilla Cellentani

  • Prep
  • Cook
  • Skill

  • 368
  • 14g
  • 51g
  • 13g
Powered by


Ingredients for 8 people

  • 1 box Barilla® Cellentani pasta
  • 1 jar Barilla® Creamy Alfredo sauce
  • 1 jalapeño pepper, seeded, if desired
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 4 cups broccoli florets


  • Thinly slice half the jalapeño pepper; finely chop the remaining half.
  • To a small saucepan add the Creamy Alfredo sauce, cheddar cheese, Monterey Jack cheese, and the chopped jalapeño; warm over low, stirring frequently.
  • In a large pot bring 4 to 6 quarts of water to a rolling boil. Add salt to taste and the Cellentani pasta; stir gently.
  • Cook pasta according to package directions, adding the broccoli for the last 4 minutes of cooking time; remove from heat and drain well, reserving 1/2 cup pasta cooking water. Return pasta and broccoli to pot.
  • Stir the Creamy Alfredo mixture into the pasta mixture in the pot. If needed, stir in up to 1/2 cup reserved pasta cooking water to reach desired consistency; serve topped with jalapeño slices.
  • Customize it: Looking for a kid-friendly version of this dish? Just eliminate the jalapeño (or stir it in after you dish up the kids’ portions).
Show more