Jalapeno Mac & Cheese
"Nothing better than fresh jalapenos in your mac and cheese. Pure comfort food."
photo by mommyluvs2cook
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 8 ounces elbow macaroni
- 3 tablespoons butter
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon black pepper
- 2 1⁄2 cups milk
- 1 1⁄2 cups smoked cheddar cheese, divided
- 1 1⁄2 cups medium cheddar, divided
- 2 medium jalapeno peppers, stems removed and finely diced (leave seeds in to make it spicier)
- 1 teaspoon Tabasco jalapeno sauce
directions
- Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking and drain. Return to the pan you boiled it in and set aside.
- In a medium saucepan over medium heat, melt the butter.
- Add the flour, dry mustard, salt, and pepper. Whisk constantly over medium heat for about 3 minutes.
- Continue stirring with the whisk and slowly pour into the milk.
- Whisk frequently for about 5 minutes, and then constantly for another 5 minutes or so, until the sauce heats and thickens.
- Remove from heat and stir in 1 cup of the smoked cheddar, 1 cup of the medium cheddar, jalapeno peppers, and tabasco sauce, stirring until the sauce has melted.
- Pour the cheese sauce over the pasta and toss gently until coated.
- Add half the noodles to a 2 quart casserole and sprinkle on half the remaining cheeses.
- Add the remaining pasta and sprinkle on remaining cheese.
- Bake at 375 for 25 to 30 minutes or until bubbly and golden brown.
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Reviews
-
Amazing! I didn't have the smoked cheddar so I used smoked Gouda instead. Also subbed shell pasta for elbows. Could eat a huge bowl of just this for lunch lol!
RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
