Disclosure: I received product and compensation for my time and efforts creating this recipe. All thoughts, opinions, and undying love for Kettle Brand Chips are 100% my own.
Every Thanksgiving we all gather at my Mom’s house for lunch and stuff ourselves with her delicious cooking. We end up with SO much food that we have enough for lunch and dinner AND leftovers. As we are sitting there with full bellies my Mom always says that next year we aren’t going to make as much, but we all unanimously decided there’s not one dish we wouldn’t miss. I look forward to the turkey and dressing because it’s not something we have all the time, but I secretly love the macaroni and cheese that we make for the kids.
This year I’ve decided to bring this Creamy Jalapeno Breaded Macaroni and Cheese- infinitely better than the box stuff, with a fun twist that makes it still as pleasing to the younger palates. Instead of a traditional breading, I’ve incorporated Kettle Brand Chips to pack in more flavor and a little more crunch. Macaroni and cheese = delicious. Kettle Brand Chips = delicious. Mac & Cheese + Kettle Brand Chips = new Thanksgiving favorite.
We are big fans of Kettle Brand Chips in our house. I think Isabella could eat an entire bag in one sitting if I would let her. (She loves the Sea Salt & Vinegar!) And my favorite part? That I don’t feel guilty for sending these in her lunch box. Kettle Brand Chips use no trans fats, no MSG, no artificial colors or flavors, no list of ingredients you can’t pronounce. In fact, they’re the first potato chip to be verified by the Non-GMO Project.
Give this Creamy Jalapeno Breaded Macaroni and Cheese a try- you just might find a new Thanksgiving favorite!
This mac and cheese gets a kick from the jalapeño.
- 6 tbsp butter
- 6 tbsp flour
- 3 cups whole milk
- 8 oz sharp white cheddar grated
- 2 cloves garlic minced
- 2 jalapenos seeds removed, finely chopped
- 1/2 lb macaroni noodles
- Salt and pepper
- 2 cups Kettle Brand Jalapeno chips
- 2 cups Kettle Brand New York Cheddar chips
Preheat an oven to 350 degrees.
Cook the pasta al dente in boiling salted water as directed on the package.
Drain and set the pasta aside.
Place the chips inside a large Ziploc bag and crush with a rolling pin, set aside.
In a large saucepan, melt the butter and flour over medium-low heat.
Stir vigorously to make a thick paste.
Continue to cook for 3 minutes, stirring often.
Slowly whisk in the milk in 1 cup increments, making sure to work the mixture smooth each time.
Whisk in the garlic, bring to a boil, and allow to simmer for 10 minutes- stirring often.
Turn off the heat and whisk in the grated cheddar.
Season the cheese sauce with salt and pepper to taste.
Stir in the macaroni and jalapenos, pour into a greased 2-quart baking dish.
Top with the crushed chips and bake for 35 minutes, or until the cheese is bubbly and golden.