Macaroni & Cheese with Crust

6 servings Prep: 15 m Cook: 25 m Total: 40 m Beginner
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Macaroni & Cheese with Crust
Traditional macaroni and cheese with a twist—we like it spicy, so we kicked it up with fresh jalapeños, cheddar cheese, jalapeño cheese, and a buttery bread crumb crust. Perfect comfort food with a Cajun attitude.

Ingredients

6 servings
  • 2 quarts water
  • 1 pack elbow macaroni
  • 4 tbsp butter
  • 3/4 cup fresh bread crumbs
  • 1 small onion minced
  • 4 - 6 jalapeños, 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 jalapeño cheese
  • Tony Chachere's seasoning to taste
  • 1 teaspoon salt (for pasta water)

Step-by-Step Instructions

  1. In a 3 quart saucepan, heat to boiling water and 1 teaspoon of salt. Add macaroni; cook until tender but firm, about 8-10 minutes; 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 2 tablespoons of butter; add onion and jalapeño and cook until tender, about 5 minutes.
  4. Blend in flour, mustard, pepper, Tony Chachere’s seasoning to taste, and 1 teaspoon of salt. Stir in milk; cook, stirring constantly until thickened, about 3-4 minutes. Remove from heat; stir in cheddar cheese and jalapeño cheese until melted and smooth.
  5. Place cooked macaroni in prepared baking dish. Pour cheese mixture over macaroni and stir to combine.
  6. Sprinkle buttered crumb mixture evenly over the top. Bake in oven 20 minutes until golden brown and bubbly.

Common Problems and Solutions

Q: Can I make this less spicy?

A: Absolutely. Use only 2 jalapeños instead of 4-6, or substitute regular Monterey Jack for the jalapeño cheese. You can also remove the jalapeño seeds and ribs before dicing to reduce heat.

Q: Why is my cheese sauce grainy?

A: Remove the pan from heat before adding the cheese and stir until smooth. Adding cheese to sauce that's too hot can cause it to separate and become grainy. Also make sure to use freshly shredded cheese, not pre-shredded, as it melts more smoothly.

Q: Can I make this ahead?

A: Yes. Prepare through step 5, cover with foil, and refrigerate up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes, then bake covered for 15 minutes, uncover, add the bread crumb topping, and bake 20 minutes more until bubbly.

Tips and Techniques

Use freshly shredded cheese rather than pre-shredded for a smoother, creamier sauce—pre-shredded cheese contains anti-caking agents that can make the sauce grainy. For extra flavor, toast the bread crumbs in the butter until golden before topping the casserole.

Ingredient Substitutions

  • jalapeño cheese: Monterey Jack or Colby Jack cheese
  • fresh bread crumbs: panko bread crumbs or crushed Ritz crackers
  • elbow macaroni: cavatappi, shells, or penne pasta
  • fresh jalapeños: pickled jalapeños or 1 small can diced green chiles

Equipment Needed

  • 3 quart saucepan (for boiling pasta)
  • 1 quart saucepan (for bread crumbs)
  • 2 quart saucepan (for cheese sauce)
  • 2 quart baking dish
  • Whisk or wooden spoon

Historical Context

Baked macaroni and cheese became popular across the American South in the early 20th century as a hearty, affordable side dish for Sunday dinners and family gatherings. This Cajun version adds the heat and bold flavors typical of Southwest Louisiana cooking.