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Recipe courtesy of Valerie Bertinelli

Show: Valerie's Home Cooking

Episode: Happy Birthday, Spicy Mud

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Total:: 30 min
Active:: 15 min

Yield:: 8 servings

Level:: Easy

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

Name: Creamy Jalapeno Mac and Cheese
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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