- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 8 servings
Ingredients
Kosher salt
1 pound elbow macaroni
1 stick (8 tablespoons) unsalted butter
1/3 cup panko breadcrumbs
1 1/2 cups half-and-half
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
3 cups shredded sharp Cheddar
8 ounces processed cheese such as Velveeta, cut into 1/2-inch pieces
1/3 cup chopped pickled jalapenos
2 tablespoons chopped fresh cilantro
Directions
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions; drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the panko and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl.
- Combine the half-and-half, mustard, garlic powder and remaining 6 tablespoons butter in the saucepan and bring to a bare simmer over medium-high heat. Add the Cheddar and processed cheese and stir until smooth. Stir in the macaroni and jalapenos and season with salt. Transfer to a serving bowl and sprinkle with the panko and cilantro.
My Private Notes
Show:
Valerie's Home Cooking
Episode:
Happy Birthday, Spicy Mud
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