Ingredients
3
3 servings
- •1 box Kraft® Macaroni and Cheese Blue Box Original
- •2 oz Philadelphia® Cream Cheese
- •¼ cup Kraft® Shredded Monterey Jack Cheese
- •¼ cup milk
- •¼ teaspoon kosher salt
- •1 small jalapeño, seeded and diced, plus ½ small jalapeño, seeded and thinly sliced
- •1 tablespoon fresh cilantro, chopped
Instructions
- Bring 6 cups (1.5 liters) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7–8 minutes, or until tender, stirring occasionally.
- Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the Philadelphia® Cream Cheese, Kraft® Shredded Monterey Jack Cheese, milk, salt, and cheese sauce mix and stir well until smooth and creamy. Stir in the diced jalapeño, then remove the pot from the heat.
- Transfer the mac and cheese to a serving bowl and top with the sliced jalapeño and cilantro. Serve warm.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 331
- Carbohydrate: 43g
- Fat: 12g
- Fiber: 1g
- Protein: 11g
- Sugar: 7g
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