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!!
Total Time:
45 minutesminutes
Serves:
6
Ingredients
1lb.Elbow Macaroni Pasta
2 ¼c.milk
8Tbsp.flour
6Tbsp.butter
4oz.mascarpone
4oz.parmesan
4oz.shredded sharp white cheddar
4oz.shredded pepper jack cheese
2jalapeno peppers diced small
8oz.shredded sharp yellow cheddarfor top
1Tbsp.black pepper
1tsp.nutmeg
1 ½c.Panko breadcrumbs
4Tbsp.melted butter
½tsp.chipotle powder
Directions
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.