Macaroni & Cheese with Crust2009-05-05
- Course: Side Dishes
- 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.
- 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
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.
In a 1 quart saucepan over medium heat, melt 2 tablespoons of butter; add bread crumbs and toss to coat; set aside.
Meanwhile, in a 2 quart saucepan over medium heat, melt remaining butter; add onion & jalapeno and cook until tender, about 5 minutes.
Blend flour, mustard, pepper, and 1 teaspoon of salt. Stir in milk; cook, stirring until thickened. Remove from heat; stir in cheese.
Place macaroni in baking dish. Pour cheese mixture over macaroni.
Sprinkle crumb mixture over the top. Bake in oven 20 minutes.