Recipe by southern chef in louisiana
Homemade super cheesy mac and cheese with a spicy bite to it.
Top Review by Southernhopsing
Perhaps it's not fair to give it 5 stars since I didn't follow the recipe exactly, but it turned out so darn good, I couldn't give it less. I browsed so many recipes looking for one that I didn't have to make the cheese sauce separately and dirty another pot. The steps in this one suited me fine. My changes were to the boiled, drained noodles I added a whole 8-ounce bag of shredded sharp cheddar, a half of a bag of another and a half of a bag of shredded mozz; which was what I had in the fridge and I totally forgot the jalapeno. I didn't top it off with cheese; all my ingredients were mixed in, then poured into a grease-sprayed 9x13 pyrex dish. This turned out to be sooooo creamy and has become my go-to recipe for home-made mac and cheese. Next time I will try it with a kick. Thanks for submitting.
- 1 (16 ounce) box elbow macaroni
- 1⁄2 cup butter (softened)
- 1 (13 ounce) can evaporated milk
- 1 (16 ounce) package sharp cheddar cheese
- 1 (8 ounce) package mild cheddar cheese
- 1 (16 ounce) box Velveeta cheese
- 1 (4 ounce) can jalapeno peppers, chopped
- salt and pepper
Directions See How It's Made
- Cook elbow noodles according to directions.
- While the pasta is cooking cut 16 oz block of cheese into small cubes and slice the Velveeta into pieces.
- Drain the pasta when done, do not rinse.
- Return the pasta to the pot; add butter, milk, cheese cubes and slices to the hot pasta. Mix well until the Velveeta is melted.
- The mixture will be soupy and the cubes of cheese will not be melted completely.
- Add the peppers and salt and pepper to taste.
- Pour in baking dish. Cover with the 8 oz of cheddar that has been shredded.
- Bake at 350°F for 35 minutes. Top should be browned and pasta should be set.