Jalapeno Macaroni and Cheese

Name: Jalapeno Macaroni and Cheese
Ingredients: 16 ounces package of dried elbow macaroni; 4 tablespoons butter; 1⁄2 teaspoon salt; 1⁄4 teaspoon pepper; 1⁄2 teaspoon dry mustard; 1⁄4 cup all-purpose flour; 2 1⁄2 cups milk; 1 cup white cheddar cheese, cubed or grated; 1 cup Colby Jack cheese, cubed or grated; 2 jalapeño peppers, stems and seeds removed, and diced; 1 can (14.5 oz.) creamed corn; 1⁄2 cup cheddar cheese

Shop Ingredients

Enjoy this exciting and tasty twist on a family-friendly classic during National Family Meal Month!

Ingredients

16 ounces package of dried elbow macaroni
4 tablespoons butter
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon dry mustard
1⁄4 cup all-purpose flour
2 1⁄2 cups milk
1 cup white cheddar cheese, cubed or grated
1 cup Colby Jack cheese, cubed or grated
2 jalapeño peppers, stems and seeds removed, and diced
1 can (14.5 oz.) creamed corn
1⁄2 cup cheddar cheese

Directions

Step 1
Preheat oven to 350°F.
Step 2
Cook macaroni according to package directions; drain and rinse with cool water. Pour cooked macaroni into large casserole dish. Set aside.
Step 3
Meanwhile, in a medium saucepan melt butter over medium heat. Add salt, pepper, mustard and flour. Cook, stirring constantly, for 2-3 minutes.
Step 4
Slowly stir in milk, and whisk sauce for 5-7 minutes, until sauce thickens.
Step 5
Remove pan from heat and stir in 2 cups of cheese, diced jalapeño pepper and creamed corn. Stir until cheese has melted.
Step 6
Pour sauce over macaroni and stir. Sprinkle additional cheese on top.
Step 7
Bake at 350°F, uncovered, for 25-30 minutes.
Step 8
Tip: You can adjust the amount of jalapeño depending on your tolerance for spice. One jalapeño will add some good flavor. Two jalapeños will heat up family dinnertime!