Baked Macaroni and Cheese
- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
1 9x13 casserole
- Serves:
- 8-10
ingredients
- 1 lb elbow macaroni
- 8 ounces extra-sharp cheddar cheese, shredded
- 8 ounces monterey jack cheese, shredded
- 1⁄4 cup grated parmesan cheese
- 1 garlic clove, minced
- 4 slices white bread
- 4 tablespoons butter, plus some for bread crumbs
- 5 tablespoons all-purpose flour
- 2 (12 ounce) cans evaporated milk
- 12 ounces milk
- 1 teaspoon ground mustard
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 medium size jalapeno pepper, seeded and diced
directions
- Preheat oven to 350°F.
- For the breadcrumb topping, toast and butter the bread. Tear the toast into pieces and pulse in a food processor with the garlic and Parmesan cheese until crumbly. Set aside.
- Cook the macaroni according to package directions.
- Heat butter over medium heat until it is melted and foamy. Stir in the flour and cook until it is light brown, about 1 minute.
- Slowly add the milk and evaporated milk, stirring constantly until no clumps remain.
- Stir in the mustard, salt and pepper. Continue to stir and cook on medium heat until the sauce is thickened, about 5 minutes.
- Remove from heat and stir in the cheeses and jalapeno, if using. Continue to stir until all cheese is melted.
- Stir in the macaroni so that all pasta is coated.
- Pour the macaroni and cheese into a 9x13 baking pan. Spread the breadcrumbs evenly over the top.
- Bake for 25 minutes, the edges should be bubbly and the breadcrumbs browned. Remove from oven and let sit for 10 minutes before serving.
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