Baked Jalapeño Mac & Cheese
1 Lb Macaroni Pasta
24 Oz Extra Sharp Cheddar Cheese (plus 3 tablespoons for topping)
2 Cup Whole Milk
2 1/2 Cup Heavy Cream
1 Tbsp Dried Mustard
2 Garlic Cloves (minced)
6 Tbsp All Purpose Flour
6 Tbsp Unsalted Butter
3 Jalapeños (chopped and seeded)
1 1/2 Tsp Cajun Seasoning
1 Cup Panko Bread Crumbs
1 Tbsp Unsalted Butter (melted)
Salt (to taste)
Preheat oven to 350 degrees.
Melt butter in sauce-pan over medium heat, add minced garlic cook for 1 minute, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, mustard, cajun seasoning and simmer, whisking occasionally, 3-5 minutes until it begins to thicken up and the milk is simmering.
Once the milk is simmering add the cheese in 3 parts, making sure that the cheese is melted before adding the next part. Now toss in the chopped jalapeños.
Cook macaroni in a pot of boiling salted water until tender. Drain and transfer to a large bowl. Stir in cheese sauce, taste and add salt if needed.
In a small bowl toss the panko with the additional 3 tablespoons of cheese and 1 tablespoon of melted butter.
Transfer to a large buttered casserole dish. Top with bread crumbs and cheese mixture, bake for 35-45 minutes or until top is brown and bubbly. Enjoy!