Creamy Jalapeno Breaded Macaroni and Cheese
This mac and cheese gets a kick from the jalapeño.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
- 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.
Calories: 604kcal | Carbohydrates: 52g | Protein: 17g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 497mg | Potassium: 924mg | Fiber: 3g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 12.3mg | Calcium: 328mg | Iron: 1.5mg