Prep Time
30 min
Yields
8 servings
This mac and cheese has a bit of a kick from pickled jalapenos.
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ingredients
Kosher salt
1
lb(s) elbow macaroni
1
stick (8 tbsp) unsalted butter
⅓
cup panko breadcrumbs
1 ½
cups half and half
½
tsp ground mustard
½
tsp garlic powder
3
cups shredded sharp Cheddar
8
oz processed cheese such as Velveeta, cut into ½" pieces
⅓
cup chopped pickled jalapenos
2
Tbsp chopped fresh cilantro
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directions
Step 1
Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions; drain.
Step 2
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the panko and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl.
Step 3
Combine the half-and-half, mustard, garlic powder and remaining 6 tablespoons butter in the saucepan and bring to a bare simmer over medium-high heat. Add the Cheddar and processed cheese and stir until smooth. Stir in the macaroni and jalapenos and season with salt. Transfer to a serving bowl and sprinkle with the panko and cilantro.