Creamy Jalapeno Mac and Cheese
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 512
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 49
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 79
- Sodium
- 529
- Total: 30 min
- Active: 15 min
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.