Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Happy Birthday, Spicy Mud
Creamy Jalapeno Mac and Cheese
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 512
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 79 mg
- Sodium
- 529 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 512
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 79 mg
- Sodium
- 529 mg
Ingredients
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.
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Show:
Valerie's Home Cooking
Episode:
Happy Birthday, Spicy Mud
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