by 247tasty

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.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Share to your social media accounts!

Send this to a friend