Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 6
This home-style mac and cheese are flavored with cheesy cheddar and cream cheese with a hint of Dijon. To make this, all you need is just a few simple ingredients. Enjoy this mac and cheese topped with bread crumbs, butter, and parsley anytime with this easy recipe!
Ingredients
¼ c. butter
7 oz. elbow macaroni
3 tbsp all-purpose flour
2 c. of milk
4 slices canned jalapeno peppers, chopped
1 (8 oz.) package of cream cheese
2 tsp Dijon mustard
½ tsp ground black pepper
2 c. shredded Cheddar cheese
2 tbsp butter
1 c. dry bread crumbs
2 tbsp chopped fresh parsley
salt to taste
3 dashes of hot sauce, or to taste
HOW TO MAKE HOME-STYLE MACARONI AND CHEESE
Ready the oven to 400 degrees F or 200 degrees C.
Following the package directions, cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain when done and rinse under cold water.
Melt 1/4 c. of butter in a 3-quart saucepan over medium heat. Once melted, stir in the flour for about a minute until smooth.
Pour in the milk and add the jalapeno peppers, cream cheese, Dijon mustard, salt, and black pepper. Stir well and continue to cook for another 5 minutes until the sauce has thickened.
Toss in the cooked macaroni along with the cheddar cheese until incorporated. Into a 2-quart casserole dish, transfer the mixture.
Place 2 tbsp butter, bread crumbs, and parsley in a medium mixing bowl. Pour and evenly spread this on top of the macaroni and cheese.
Bake in the preheated oven for about 15 to 20 minutes or until the top is golden brown.
Take the mac and cheese out of the oven when done and serve right away. Enjoy!
Note:
For this recipe, you are welcome to use cream cheese instead of Philadelphia Jalapeno Dip.
Nutrition Facts:
Per Serving: 634.4 calories; protein 22.2g 44% DV; carbohydrates 46.3g 15% DV; fat 40.1g 62% DV; cholesterol 117.6mg 39% DV; sodium 719.4mg 29% DV.
HOME-STYLE MACARONI AND CHEESE
Ingredients
- ¼ c. butter
- 7 oz. elbow macaroni
- 3 tbsp all-purpose flour
- 2 c. of milk
- 4 slices canned jalapeno peppers chopped
- 1 8 oz. package of cream cheese
- 2 tsp Dijon mustard
- ½ tsp ground black pepper
- 2 c. shredded Cheddar cheese
- 2 tbsp butter
- 1 c. dry bread crumbs
- 2 tbsp chopped fresh parsley
- salt to taste
- 3 dashes of hot sauce or to taste
Instructions
- Ready the oven to 400 degrees F or 200 degrees C.
- Following the package directions, cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain when done and rinse under cold water.
- Melt 1/4 c. of butter in a 3-quart saucepan over medium heat. Once melted, stir in the flour for about a minute until smooth.
- Pour in the milk and add the jalapeno peppers, cream cheese, Dijon mustard, salt, and black pepper. Stir well and continue to cook for another 5 minutes until the sauce has thickened.
- Toss in the cooked macaroni along with the cheddar cheese until incorporated. Into a 2-quart casserole dish, transfer the mixture.
- Place 2 tbsp butter, bread crumbs, and parsley in a medium mixing bowl. Pour and evenly spread this on top of the macaroni and cheese.
- Bake in the preheated oven for about 15 to 20 minutes or until the top is golden brown.
- Take the mac and cheese out of the oven when done and serve right away. Enjoy!
