Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Servings: 6 | Yield: 6 servings
This recipe is classic! I’ve always been a fan of this macaroni and cheese since forever! I know that you already know the taste of this amazing dish so I guess you just have to give it a try. Enjoy!
7 ounces elbow macaroni
¼ cup butter
3 tablespoons all-purpose flour
2 cups of milk
1 (8 ounces) package cream cheese
4 slices canned jalapeno peppers, chopped
2 teaspoons Dijon mustard
½ 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
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Place a large pot on the stove and turn the heat to high.
Step 3: Pour in the salted water and allow it to boil.
Step 4: Add in the elbow macaroni and cook for 8 to 10 minutes or until al dente’. Drain the water and rinse with cold water to stop the cooking process.
Step 5: Place a 3-quart saucepan on the stove and turn the heat to medium.
Step 6: Add in the 1/4 cup butter and allow it to melt. Add in the flour and stir for 1 minute or until the mixture becomes smooth.
Step 7: Add in the milk, jalapeno peppers, cream cheese, Dijon mustard, salt, and black pepper. Stir for 5 minutes or until the sauce becomes thick.
Step 8: Add in the cooked macaroni and Cheddar cheese. Stir until well mixed. Transfer the mixture into a 2-quart casserole dish.
Step 9: In a medium mixing bowl, add in 2 tablespoons of butter, bread crumbs, and parsley.
Step 10: Transfer the mixture over the macaroni and cheese. Spread evenly on top.
Step 11: Place inside the preheated oven and bake for 15 to 20 minutes or until the color turns golden brown.
Step 12: Remove from the oven and let it sit at room temperature to cool.
Step 13: Serve and enjoy!
You can use cream cheese instead of Philadelphia(R) Jalapeno Dip.
Per Serving: 634.4 calories; protein 22.2g 44% DV; carbohydrates 46.3g 15% DV; fat 40.1g 62% DV; cholesterol 117.6mg 39% DV; sodium 719.4mg 29% DV.
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