HOME-STYLE MACARONI AND CHEESE

Home-Style Macaroni and Cheese image

A Cheddar and cream cheese sauce with a touch of Dijon is mixed with macaroni pasta, topped with bread crumbs, and baked.

Provided by Janet

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

7 ounces elbow macaroni
¼ cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
4 slices canned jalapeno peppers, chopped
2 teaspoons Dijon mustard
½ teaspoon ground black pepper
salt to taste
3 dashes hot sauce, or to taste
2 cups shredded Cheddar cheese
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 46.3 g, Cholesterol 117.6 mg, Fat 40.1 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 24.8 g, Sodium 719.4 mg, Sugar 6.2 g