Description
A heavenly twist on classic mac and cheese with creamy, cheesy goodness and a delightful kick of jalapeños.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup cream cheese
- 2 cups milk
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk and cook until the mixture thickens.
- Stir in the cream cheese until melted and smooth.
- Add the shredded cheddar cheese, diced jalapeños, salt, and pepper. Stir until the cheese is melted and creamy.
- Combine the cheese sauce with the cooked macaroni and mix well.
- If desired, transfer to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20 minutes until golden and bubbly.
- Serve warm and enjoy.
Notes
For a spicier version, add more jalapeños or some cayenne pepper. Substitute elbow macaroni with shells or rotini for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg