Description
A creamy, dreamy dish that combines classic mac and cheese with the spicy kick of jalapeños.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup cream cheese
- 2 cups milk
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt to taste
- Pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the milk and cook until the mixture thickens.
- Stir in the cream cheese until melted and smooth.
- Add the shredded cheddar cheese, diced jalapeños, salt, and pepper. Stir until the cheese is melted and creamy.
- Combine the cheese sauce with the cooked macaroni and mix well.
- If desired, transfer to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20 minutes until golden and bubbly.
- Serve warm and enjoy your creamy Jalapeño Popper Mac and Cheese!
Notes
Store leftovers in an airtight container in the fridge for up to 3-5 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American