Who doesn’t love Mac N’ Cheese no matter what age? Just adding a few simple ingredients changes everything. The basis of this recipe is a kids easy, warm, and comforting recipe. Add a jalapeno and chipotle powder, and it becomes very adult. ENJOY!!
Mac N’ Cheese Ingredients
- 1 lb. Elbow Macaroni Pasta
- 2 ¼ c. milk
- 8 Tbsp. flour
- 6 Tbsp. butter
- 4 oz. mascarpone
- 4 oz. parmesan
- 4 oz. shredded sharp white cheddar
- 4 oz. shredded pepper jack cheese
- 2 jalapeno peppers diced small
- 8 oz. shredded sharp yellow cheddar (for top)
- 1 Tbsp. black pepper
- 1 tsp. nutmeg
- 1 ½ c. Panko breadcrumbs
- 4 Tbsp. melted butter
- ½ tsp. chipotle powder
Preheat oven to 350°.
Prepare pasta to directions on the box. Cook 1 minute less to make al dente.
In separate 2 qt. pan melt butter on medium heat. Stir in flour and whisk constantly to blend with melted butter. When flour is completely included, slowly stir in the milk while whisking all the time. Make sure there are no clumps & everything is becoming silky smooth.
After milk is totally incorporated add the mascarpone, parmesan, pepper jack, white cheddar & jalapeno while stirring to maintain consistency. Reduce heat to low. Add black pepper & nutmeg. Stir for 2 more minutes then turn off heat.
Add drained pasta & stir to coat completely.
Empty pasta into 9 X 12 dish.
Combine the panko breadcrumbs with the melted butter and chipotle powder. Then mix in evenly the sharp cheddar. Spread the mixture evenly over the top & bake at 350° for 25 minutes.
When hot & bubbly, it’s done.
Cool & enjoy!
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