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The Spicy Juan

by Anna Clark & Tony Solomon from Anna Mae’s Mac n Cheese

A spicy macaroni cheese recipe from Anna Mae's Mac N Cheese cookbook. The vegetarian dish features triple cheese, spicy chipotle and red jalapeño chillies.

From the book

Anna Clark & Tony Solomon


This is our most popular veggie option, with a dedicated fan base who have recreated it at home. We’ve changed a few things here, but it’s still the veggies’ favourite Juan.

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400g macaroni
1 x portion Starter Sauce (see link below in method)
230g mature Cheddar, grated
90g queso Chihuahua (or Monterey Jack), grated
30g Parmesan, grated
4 tsp chipotle paste (or to taste)
1 x jar red jalapeño chilies, or a couple of chopped, fresh chilies
A handful of fresh coriander leaves
4 tbsp soured cream, to serve


Get the recipe to make the Starter Sauce here.

Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.

Meanwhile, in a heavy-bottomed pan make the Starter Sauce (recipe here), then reduce the heat to low. Add all the cheese and stir until melted. Add the drained pasta and chipotle paste and stir through.

Spoon the mac into 4 bowls and top with as many jalapeños as you like, and a good pinch of fresh coriander. Serve the soured cream in a bowl so that people can help themselves should you go a bit nuts with the heat.

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