Baked Macaroni and Cheese

"This is my recipe for baked macaroni and cheese. My husband and I like the little bit of heat from the jalapeno, but if you don't like spice then certainly omit it or adjust to taste."
 
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Ready In:
55mins
Ingredients:
14
Yields:
1 9x13 casserole
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 350°F.
  • For the breadcrumb topping, toast and butter the bread. Tear the toast into pieces and pulse in a food processor with the garlic and Parmesan cheese until crumbly. Set aside.
  • Cook the macaroni according to package directions.
  • Heat butter over medium heat until it is melted and foamy. Stir in the flour and cook until it is light brown, about 1 minute.
  • Slowly add the milk and evaporated milk, stirring constantly until no clumps remain.
  • Stir in the mustard, salt and pepper. Continue to stir and cook on medium heat until the sauce is thickened, about 5 minutes.
  • Remove from heat and stir in the cheeses and jalapeno, if using. Continue to stir until all cheese is melted.
  • Stir in the macaroni so that all pasta is coated.
  • Pour the macaroni and cheese into a 9x13 baking pan. Spread the breadcrumbs evenly over the top.
  • Bake for 25 minutes, the edges should be bubbly and the breadcrumbs browned. Remove from oven and let sit for 10 minutes before serving.

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