Jalapeño Mac and Cheese
 
 
Author:
Recipe type: Main
Ingredients
  • 4 cups uncooked elbow macaroni
  • 1 small red onion - chopped
  • ½ cup butter
  • 6 tbsp all purpose flour
  • 4.5 cups of milk (I use skim)
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups pepper jack cheese, shredded
  • 2 jalapeños, unseeded and diced
  • 2 tsp ground mustard
  • 1.5 tsp salt
  • 1 tsp pepper (I usually add more because we are big pepper people)
  • ¾ cup of Italian bread crumbs
Instructions
  1. Preheat over to 350
  2. Cook pasta per directions and drain the water
  3. In a small skillet, I like to lightly saute the red onion and jalapeños for a few minutes. You do not want them to wilt. When done, turn off the pan and let them sit there until you need them.
  4. In a stock pot, melt the ½ cup of butter and then add the flour and whisk until blended (make sure the butter hasn't completely evaporated)
  5. Gradually add the milk while still stirring.
  6. Bring the mixture to a boil. Continue stirring to avoid any burning. The mixture should thicken slightly.
  7. Stir in the cheese, mustard, salt and pepper until smooth. I usually pour the first half of the cheese, stir well, and then pour the rest. Then, add the onions and jalapeños.
  8. Add the cooked/drained pasta into the sauce and stir well until all the pasta is coated
  9. Transfer the pasta into a greased 9x13 baking dish
  10. Sprinkle the bread crumbs evenly over the top of the dish. If desired, you could toss the breadcrumbs with some butter before adding to the top.
  11. Bake uncovered at 350 degrees F for 30 minutes.
Recipe by The Love Nerds at https://thelovenerds.com/jalapeno-mac-and-cheese/