Jalapeno Macaroni & Cheese (Loaf)
Recipe: #21680
November 07, 2015
Categories: Snacks, Cheese, Cheddar, Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, Vegetarian, Hot Peppers, Macaroni, Spicy, Vegetarian Dinner, more
"A nice twist - just the right amount of heat! Using Tony Chachere's Creole Seasoning also using jarred sliced jalapenos cause you also including the juice from the jar. If you on a diet you don`t want to make this, so go on to another recipe."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (368.1 g)
- Calories 1306
- Total Fat - 85.9 g
- Saturated Fat - 50.8 g
- Cholesterol - 353.7 mg
- Sodium - 1244.8 mg
- Total Carbohydrate - 97.6 g
- Dietary Fiber - 4.8 g
- Sugars - 5.5 g
- Protein - 38.3 g
- Calcium - 677.9 mg
- Iron - 5.2 mg
- Vitamin C - 27.2 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
In a saucepan melt butter. Add cream cheese and mix until blended.
Step 2
Add heavy cream and whisk. Add jalapeno juice and whisk.
Step 3
Mix in cheddar cheese, stirring until cheddar is completely melted. Mix in all the sliced jalapenos.
Step 4
Add salt, Tony C's and flour, continue whisking until all ingredients are completely incorporated.
Step 5
Spray loaf pan with pan coating.
TO ASSEMBLE
Step 6
Layer bottom of pan with half the cooked macaroni. Spoon half the jalapeno-cheddar cheese mixture over the macaroni, then repeat, using remaining pasta, jalapeno-cheddar cheese mixture.
Step 7
Dust top with bread crumbs.
Step 8
Cover and bake at 350 degrees F for 30 minutes.
Step 9
Uncover and bake for 20 to 30 minutes until brown.
Tips
- Large loaf pan
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