Ingredients
– 1 lb elbow macaroni
– 4 cups shredded sharp cheddar cheese
– 1 cup cream cheese, softened
– 1 cup milk
– 1 cup diced jalapeños (fresh or pickled)
– 1/2 cup grated Parmesan cheese
– 1/2 cup breadcrumbs
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
Equipment Needed
– Large pot for boiling pasta
– 3-quart saucepan
– Measuring cups and spoons
– Whisk
– Baking dish (2-quart)
– Spoon or spatula for mixing
Step-by-Step Instructions
Start by boiling your macaroni according to the package instructions until al dente. While that’s cooking, I usually gather all my ingredients and prep the jalapeños. If you’re using fresh jalapeños, be sure to remove the seeds if you want less heat! Once the pasta is ready, drain it and set it aside. Now, let’s get to the cheesy goodness!
In a saucepan over medium heat, melt the butter and add the flour while whisking until smooth. Slowly pour in the milk and whisk until the mixture thickens. This should take about 5 minutes. Then, I start adding in the cream cheese and shredded cheddar, stirring until everything is melted and creamy. The smell at this point? Absolutely divine! (See the next page below to continue steps…)