Jalapeño & Broccoli Mac and Cheese

with Barilla® Cellentani

  • 368
  • 14g
  • 51g
  • 13g
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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


  1. 1
    Thinly slice half the jalapeño pepper; finely chop the remaining half.
  2. 2
    To a small saucepan add the Creamy Alfredo sauce, cheddar cheese, Monterey Jack cheese, and the chopped jalapeño; warm over low, stirring frequently.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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).

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