Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Servings: 6 | Yield: 6 servings
Comfort food at its finest! Firm macaroni with a home-style creamy cheese sauce and crumbly topping, this is the best macaroni and cheese in town.
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
HOW TO MAKE HOME-STYLE MACARONI AND CHEESE
Step 1: Ready the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: Bring to a boil a large pot of salted water over high heat. Add and cook the elbow macaroni for about 8 to 10 minutes or until al dente. Drain and rinse in cold water.
Step 3: Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Slowly add in the flour and stir for about a minute or until smooth. Then, add in the milk, jalapeno peppers, cream cheese, Dijon mustard, salt, and black pepper and stir for about 5 minutes or until thick.
Step 4: Place the cooked macaroni and Cheddar cheese to the saucepan and stir until well mixed.
Step 5: Shift the mixture into a 2-quart casserole dish.
Step 6: Mix 2 tbsp butter, bread crumbs, and parsley in a medium mixing bowl. Add this over the macaroni and cheese and evenly spread.
Step 7: Bake in the preheated oven for about 15 to 20 minutes or until golden brown.
Step 8: Once done, allow to cool at room temperature.
Instead of Philadelphia(R) Jalapeno Dip, use cream cheese instead.
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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