Description
Creamy baked mac and cheese gets a spicy kick from jalapeños and a gourmet touch from Gruyère. Perfect comfort food!
Ingredients
Units
Scale
- 1 lbs (454 g) elbow macaroni
- 4 tbsp (60 g) unsalted butter
- 1 tbsp (15 g) unsalted butter
- 1/4 cups (30 g) all-purpose flour
- 3 cups (710 ml) whole milk
- 1/2 tsp dry mustard
- 2 cups (200 g) sharp cheddar cheese, shredded
- 2 cups (200 g) Gruyere cheese, shredded
- 1 1/2 cups (90 g) Panko bread crumbs
- 1/4 cups (25 g) fresh grated Parmesan cheese
- 2 jalapeños, roasted and minced (with seeds)
- Salt
- pepper
Instructions
- Prepare the Jalapeños:
- Preheat the oven to 425°F (220°C).
- Place the jalapeños on an aluminum-lined baking sheet and roast for 15-20 minutes, turning halfway through, until tender and slightly colored.
- Reduce oven temperature to 350°F (175°C) and grease a medium-sized (3-quart) casserole dish.
- Cook the Pasta:
- Cook the elbow macaroni according to package directions, reducing cooking time by one minute.
- Drain the pasta and set aside.
- Prepare the Sauce:
- In the same pot used for the pasta, melt 4 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually add the milk, whisking frequently, and bring to a boil.
- Remove from heat and stir in the dry mustard, sharp cheddar cheese, Gruyere cheese, roasted and minced jalapeños, salt, and pepper until the cheese is melted and the sauce is smooth.
- Assemble the Dish:
- Add the cooked macaroni to the cheese sauce, stirring until well coated.
- Pour the mixture into the prepared casserole dish.
- Prepare the Topping:
- In a small bowl, combine the Panko bread crumbs, grated Parmesan cheese, and 1 tablespoon melted butter.
- Sprinkle the topping evenly over the mac and cheese. Optionally, top with sliced fresh jalapeño and dots of butter.
- Bake:
- Bake at 350°F (175°C) for 20 minutes, or until the topping is golden brown and the mac and cheese is bubbly.
Notes
- For a richer flavor, use a combination of Gruyère and Comté cheeses.
- To prevent a gummy texture, ensure the cheese sauce is smooth and fully incorporated before adding the pasta.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 2
- Sodium: 700
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 8
- Trans Fat: 0.5g
- Carbohydrates: 45
- Fiber: 2
- Protein: 18
- Cholesterol: 60