Baked Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is my recipe for baked macaroni and cheese. My husband and I like the little bit of heat from the jalapeno, but if you don't like spice then certainly omit it or adjust to taste. Ingredients:
1 lb elbow macaroni |
8 ounces extra-sharp cheddar cheese, shredded |
8 ounces monterey jack cheese, shredded |
1/4 cup grated parmesan cheese |
1 garlic clove, minced |
4 slices white bread |
4 tablespoons butter, plus some for bread crumbs |
5 tablespoons all-purpose flour |
2 (12 ounce) cans evaporated milk |
12 ounces milk |
1 teaspoon ground mustard |
2 teaspoons salt |
1/2 teaspoon black pepper |
1 medium size jalapeno pepper, seeded and diced |
Directions:
1. Preheat oven to 350°F.
2. For the breadcrumb topping, toast and butter the bread. Tear the toast into pieces and pulse in a food processor with the garlic and Parmesan cheese until crumbly. Set aside.
3. Cook the macaroni according to package directions.
4. Heat butter over medium heat until it is melted and foamy. Stir in the flour and cook until it is light brown, about 1 minute.
5. Slowly add the milk and evaporated milk, stirring constantly until no clumps remain.
6. Stir in the mustard, salt and pepper. Continue to stir and cook on medium heat until the sauce is thickened, about 5 minutes.
7. Remove from heat and stir in the cheeses and jalapeno, if using. Continue to stir until all cheese is melted.
8. Stir in the macaroni so that all pasta is coated.
9. Pour the macaroni and cheese into a 9x13 baking pan. Spread the breadcrumbs evenly over the top.
10. Bake for 25 minutes, the edges should be bubbly and the breadcrumbs browned. Remove from oven and let sit for 10 minutes before serving.
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