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Spicy Mac and Cheese
You don't want to miss out on this creamy macaroni and cheese with jalapenos.
Course
Side Dish
Cuisine
American
Keyword
Macaroni and Cheese
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
Calories
548
kcal
Author
Stephanie Manley
Ingredients
▢
8
tablespoons
butter
▢
1/2
pound
cream cheese
▢
2 1/2
cups
heavy cream
▢
1/2
cup
juice from a jar of jalapeños
▢
1/2
pound
cheddar cheese
▢
1
cup
jarred sliced jalapeños
▢
1
teaspoon
salt
▢
1/4
teaspoon
Tony Chachere's Creole Seasoning
▢
1
pound
macaroni
prepared according to package directions
▢
2
tablespoons
breadcrumbs
Instructions
Preheat the oven to 350°F.
Melt the butter in a saucepan over medium-low heat.
Add the cream cheese and mix until blended.
Add the heavy cream and jalapeño juice and whisk.
Mix in the cheddar, stirring until the cheese is completely melted.
Mix in the sliced jalapeños, salt, and Tony Chachere's Creole Seasoning and continue whisking until all ingredients are completely incorporated.
Spray a 9x13-inch baking pan with non-stick spray.
Layer the bottom of the pan with half of the cooked macaroni. Cover the macaroni with half of the cheddar mixture.
Add the remaining macaroni followed by the remaining cheddar mixture.
Dust the top with breadcrumbs.
Bake for 30 minutes.
Recipe Tips
Recipe Variations
Add some cooked linked sausage and turn this into a main dish.
This macaroni and cheese is great when you use pepper jack cheese.
This dish is really best eaten in one sitting, you can reheat it, but it gets a little dry the second time around.
Nutrition
Calories:
548
kcal
|
Carbohydrates:
36
g
|
Protein:
12
g
|
Fat:
39
g
|
Saturated Fat:
24
g
|
Cholesterol:
128
mg
|
Sodium:
1093
mg
|
Potassium:
227
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1910
IU
|
Vitamin C:
3.1
mg
|
Calcium:
207
mg
|
Iron:
1.5
mg
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