Description
A Cheddar and cream cheese sauce with a touch of Dijon is mixed with macaroni pasta, topped with bread crumbs, and baked.
Ingredients
- 7 ounces elbow macaroni
- ¼ 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
- 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
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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6