Macaroni & Cheese with Crust

2009-05-05
  • Yield : 6
  • Servings : 6
  • Prep Time : 45m
  • Cook Time : 22m
  • Ready In : 1:7 h
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Traditional macaroni and cheese with a twist. We like it spicy, so we kicked it up a bit.

Ingredients

  • 2 quarts water
  • 1 pack elbow macaroni
  • 4 tbsp butter
  • 3/4 cup fresh bread crumbs
  • 1 small onion minced
  • 4 - 6 jalapenos, diced
  • 1 tbsp all-purpose flour
  • 1/4 tsp dry mustard
  • 1/8 tsp black pepper
  • 1 1/2 cup milk
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded jalapeno cheese
  • Tony Chachere’s seasoning to taste

Directions

Step 1

In a 3 quart saucepan, heat to boiling water and 1 teaspoon of salt. Add macaroni; cook until tender but firm; drain. Grease a 2 quart baking dish. Preheat oven to 350 degrees.

Step 2

In a 1 quart saucepan over medium heat, melt 2 tablespoons of butter; add bread crumbs and toss to coat; set aside.

Step 3

Meanwhile, in a 2 quart saucepan over medium heat, melt remaining butter; add onion & jalapeno and cook until tender, about 5 minutes.

Step 4

Blend flour, mustard, pepper, and 1 teaspoon of salt. Stir in milk; cook, stirring until thickened. Remove from heat; stir in cheese.

Step 5

Place macaroni in baking dish. Pour cheese mixture over macaroni.

Step 6

Sprinkle crumb mixture over the top. Bake in oven 20 minutes.



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Scott, Louisiana Louisiana
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