by Sheryl

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


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.

Nutrition Facts:

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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