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Macaroni & Cheese with CrustSide Dishes
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Submitted by Gladys Clark
on Tuesday, May 05, 2009
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| Makes: | 6 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 22 minutes |
| Ready In: | 1 hour, 7 minutes |
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Traditional macaroni and cheese with a twist. We like it spicey soooo we kicked it up a bit. |
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| 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 |
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| | | Directions | 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.
2. In a 1 quart saucepan over medium heat, melt 2 tablespoons of butter; add bread crumbs and toss to coat; set aside.
3. Meanwhile, in a 2 quart saucepan over medium heat, melt remaining butter; add onion & jalapeno and cook until tender, about 5 minutes.
4. Blend flour, mustard, pepper, and 1 teaspoon of salt. Stir in milk; cook, stirring until thickened. Remove from heat; stir in cheese.
5. Place macaroni in baking dish. Pour cheese mixture over macaroni.
6. Sprinkle crumb mixture over the top. Bake in oven 20 minutes.
Begin at least 45 minutes ahead of time. 6 Side dish servings or 4 entrée servings. Recommended Sides -Lamb goes well also wild meat. as well as seafood.
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