Rating: 4.5 stars
258 Ratings
  • 5 star values: 165
  • 4 star values: 64
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 5

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

Advertisement

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).

    Advertisement
  • 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; carbohydrates 46.3g; fat 40.1g; cholesterol 117.6mg; sodium 719.4mg. Full Nutrition
Advertisement