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Jalapeno Macaroni and Cheese

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Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it. Try this one-pot version, and four tempting variations: Classic Mac, Mushroom Fontina Mac, Bacon Mac, Primavera Mac.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Bryan Gardner

Source: Everyday Food, October 2013

Ingredients

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 seeded, diced jalapenos
  • 4 sliced scallions
  • 1/2 cup all-purpose flour
  • 6 cups 2% milk
  • 3/4 pound elbow macaroni
  • 1 cup grated sharp white cheddar
  • 3 cups shredded Monterey Jack
  • 2 cups corn kernels
  • Salt and pepper

Directions

  1. Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

  2. Add jalapenos and scallions to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the corn, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

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