This recipe calls for breadcrumbs to be sprinkled on the top of the mac and cheese before baking. As you can see from my pic, I had none. However, I fully intend to stock up on the breadcrumbs the next time I make this yummy dish. I like to call this baked jalapeno mac and cheese man food because whenever my husband has guys over to watch the game I make this casserole and they literally devour it! It’s great with brats and beer, too, according to my sister.
Grilled brats and beer? That actually sounds very good! I need to try that combo sometime.
Ingredients
1/4 cup Land O Lakes butter
3 jalapenos, minced and seeded
1 teaspoon McCormick black pepper, fresh ground
1/2 teaspoon TABASCO® brand green pepper sauce
1/4 small onion, minced (optional)
5 tablespoons Gold Medal flour
2 cups TruMmoo milk
12 ounces Barilla elbow macaroni, dry
8 ounces Kraft sharp cheddar cheese, shredded
3/4 cup 4C Italian breadcrumbs
Instructions
Preheat oven to 350 degrees.
Melt butter in medium sauce pan.
Sauté minced jalapenos and onion until tender.
Add flour, pepper and green pepper sauce and stir mixture for two minutes.
Gradually add milk until smooth and creamy.
Simmer for 15-20 minutes, stirring from time to time.
Cook macaroni until tender
Drain macaroni.
Add shredded cheese to sauce and stir until melted.
Add sauce to macaroni in a buttered casserole dish.
Top with breadcrumbs and bake until top is brown and bubbly.
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Quick Tip: Serve this yummy mac and cheese with sliced butter bread, a steamed veggie, and a smile.
Thank you The Daily Campus for this great photo.