Description
A traditional sharp cheddar mac and cheese goes gourmet with added cheeses and spicy jalapeños before baking.
Ingredients
Scale
- 1 pound of elbow macaroni
- 4 tablespoons unsalted butter, plus 1 tablespoon melted for topping.
- ¼ cup all-purpose flour
- 3 cups of whole milk
- ½ tsp dry mustard
- 2 cups of sharp cheddar cheese, shredded
- 2 cups of gruyere, shredded
- 1½ cups of Panko bread crumbs
- ¼ fresh grated parmesan cheese
- 2 jalapeños, roasted and minced (with seeds)
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees and roast jalapeños by placing on an aluminum lined baked sheet and baking for 15-20 minutes, turning half-way though until they develop some color and are tender.
- Reduce oven temperature to 350 and grease a medium-sized (3 quart) casserole dish.
- Cook the noodles according to package directions, but cooking one minute under the directed time; set aside
- To the pot that the pasta was cooked in, add the butter until melted. Then whisk in the flour and cook for 1 minute.
- Gradually add in the milk, whisking frequently.
- Bring the milk mixture to a boil over medium heat.
- Once boiling, remove from heat and add in the dry mustard, cheddar cheese, gruyere cheese, jalapeños, and salt and pepper to taste. Stir until combined.
- Add in the noodles until everything is well coated in the sauce, pour into the prepared dish and set aside.
- Mix the topping ingredients (panko, parmesan cheese, and 1 tablespoon melted butter) in a small bowl until combined. Sprinkle on top of the noodles in an even layer.
- If desired, slice a fresh jalapeño and place slices on top of the bread crumbs and dot with butter.
- Bake at 350 degrees for 20 minutes until golden brown and bubbly.
- Category: Main
- Cuisine: American