A Cheddar and cream cheese sauce with a touch of Dijon is mixed with macaroni pasta, topped with bread crumbs, and baked.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.

  • Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.

  • Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.

  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Cook's Note:

Substitute Philadelphia(R) Jalapeno Dip for the cream cheese, if desired.

Nutrition Facts

634 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. Full Nutrition
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Reviews (204)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2015
Ok, I didn't follow the recipe but it was delicious and I'm sure it would have been even if I did. The changes I made: I doubled the recipe and used an entire box of elbow macaroni (whole grain). I used light cream cheese instead of regular and skim milk, and a combo of Swiss and Monterey Jack cheeses (4c total) instead of all cheddar. I also used white pepper (¾ tsp) and a generous swirl of siracha instead of black pepper and hot sauce (the cheese I used was white). The topping could be reduced to 1.5c bread crumbs (I used Panko) with 3 tbsp butter and fresh parsley. I omitted the jalapeno (for kids, although I'll use for adults in the future) also used a bit more Dijon (2tbsp for the double recipe). Even with my "healthier" changes, this recipe was delicious and raved about. Oh, and I made the cheese/macaron mixture a day ahead and run added the tipping and baked for 1h at 325 degrees before serving in a 9x13in disposable aluminum pan. Will definitely make again soon. Thanks!! Read More
(103)

Most helpful critical review

Rating: 2 stars
08/06/2015
This was so much sauce for the 7oz of pasta. Read More
(10)
258 Ratings
  • 5 star values: 166
  • 4 star values: 63
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 5
Rating: 5 stars
04/06/2015
Ok, I didn't follow the recipe but it was delicious and I'm sure it would have been even if I did. The changes I made: I doubled the recipe and used an entire box of elbow macaroni (whole grain). I used light cream cheese instead of regular and skim milk, and a combo of Swiss and Monterey Jack cheeses (4c total) instead of all cheddar. I also used white pepper (¾ tsp) and a generous swirl of siracha instead of black pepper and hot sauce (the cheese I used was white). The topping could be reduced to 1.5c bread crumbs (I used Panko) with 3 tbsp butter and fresh parsley. I omitted the jalapeno (for kids, although I'll use for adults in the future) also used a bit more Dijon (2tbsp for the double recipe). Even with my "healthier" changes, this recipe was delicious and raved about. Oh, and I made the cheese/macaron mixture a day ahead and run added the tipping and baked for 1h at 325 degrees before serving in a 9x13in disposable aluminum pan. Will definitely make again soon. Thanks!! Read More
(103)
Rating: 5 stars
05/27/2015
I made this dish tonight for the first time and loved it. I made a few changes after reading through all the review. Since the jalapeños were too spicy for my wife I left them out and substituted in one cup of pepper jack cheese with one cup of cheddar; reduced the cream cheese down to 4 ounces (half the amount). I crushed up a cup of stuffing mix to sub for the bread crumbs requested. This last step was done on a few other previous recipes and not only adds great flavor but a little crunch to it. This was awesome and will definately make it again. Read More
(81)
Rating: 5 stars
03/15/2015
Very easy. Followed the recipe with no changes. My family loved it!! Read More
(48)
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Rating: 5 stars
03/22/2015
Winner! I replaced the jalapenos with peas. Even my pickiest scarfed this. Oh, and we didn't make it to the crumb topping and baking bit, either. One day when they aren't starving TO DEATH I will make this properly, because I imagine it will be even better. Read More
(29)
Rating: 4 stars
07/16/2015
I thought this had a fantastic flavor. The only reason I am not giving it 5 stars is that I felt it had way too much sauce for the amount of pasta. Some of the older reviews mentioned that, but I only read the ones on the first page, so I missed it. When I was making it, it seemed like a lot of sauce, so I used about 3/4 of the amount on all the sauce ingredients, and half the recommended cream cheese. Even with that adjustment, it was too much cheese sauce. Next time I would use half the sauce ingredients (or double the pasta if I have more people), and maybe 1/4 the cream cheese. Full disclosure: I did throw some sautéed onions, garlic, and hot Italian sausage in, which I usually do for macaroni, and used a little Asiago cheese with the cheddar. Read More
(22)
Rating: 5 stars
03/13/2015
Very good! I only used 4oz. of cream cheese b/c I didn't want it to get too thick and I did have to omit the jalapenos but only because my girls were eating it and it would've been too spicy for them (I do plan on trying it w/ the jalapenos next time). This came out nice and creamy not too thick and VERY tasty...I will def be making this again YUM! Thanks for sharing.:) Read More
(21)
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Rating: 5 stars
01/30/2016
After reading the reviews I decided not to make any changes in the recipe's ingredients. I did double the entire recipe as I was taking it to a full-moon snowshoe party pot luck. Everyone LOVED it. Many people mentioned that they don't like spicy food in other reviews. I felt it was cheesy enough that the jalapeños gave a little kick, but didn't overwhelm it or taste too hot. I did make changes in the cooking of the recipe in this way . . . after assembling the recipe I put it in a crock pot to keep it warm and transport it to the party. That worked out very well. I didn't feel there was too much sauce, as many other people did, as once it's heated through and mixed well, it absorbs the sauce. My husband said I can make this recipe once a week as far as he's concerned:) If you have young children, add broccoli, spinach, peas, carrots, cauliflower, any vegetable you want them to eat and I'm sure they'll eat it!!! Read More
(20)
Rating: 5 stars
07/21/2015
I love mac and cheese. It is one of my favorite foods and I have been making many self made recipes for years... I have added broccoli, cauluflower, mushrooms, tomatoes, corn, (all at different times, some together). While my home made dishes were delicious this recipe was perfect. For those that say there was way too much sauce I completely agree... but if the directions in the recipe are followed you will find after cooking it is perfect. When pasta is cooked a little shy of tender it will absorb the sauces and continue to soften if baked. I used a can of green chillies and omitted the jalapeno as I do not like spicy food. This recipe is definately worth a go! Read More
(18)
Rating: 5 stars
06/15/2015
Fantastic white sauce although I can't imagine this with so little pasta! upped it to 2.5 cups and followed the recipe otherwise. Delicious! Read More
(15)
Rating: 2 stars
08/06/2015
This was so much sauce for the 7oz of pasta. Read More
(10)
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