Ingredients
6
6 servings
- •7 ounces elbow macaroni
- •0.25 cup butter
- •3 tablespoons all-purpose flour
- •2 cups milk
- •1 (8 ounce) package cream cheese
- •4 slices canned jalapeno peppers, chopped
- •2 teaspoons Dijon mustard
- •0.5 teaspoon ground black pepper
- •salt to taste
- •3 dashes hot sauce, or to taste
- •2 cups shredded Cheddar cheese
- •1 cup dry bread crumbs
- •2 tablespoons butter
- •2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
- Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 634
- Carbohydrate: 46g
- Fat: 40g
- Fiber: 2g
- Protein: 22g
- Sugar: 6g
Related Recipes
Home Style Macaroni and Cheese
Macaroni and Cheese for One
Simple Macaroni and Cheese
Baked Macaroni and Cheese!
Creamy Macaroni and Cheese
Ultimate Macaroni and Cheese
Macaroni and Cheese
Easy Baked Macaroni and Cheese
Baked Homemade Macaroni and Cheese
Homemade Mac and Cheese
Chef John's Macaroni and Cheese
