Kicked-Up Stovetop Macaroni and Cheese
Created by Jimber on May 12, 2014
- Servings: 7
- Prep Time: 15m
- Cook Time: 10m
- Recipe #12542
Ingredients
- 1 1/2 pounds dry elbow macaroni pasta
- 16 ounces extra-sharp cheddar cheese, shredded (about 6 cups)
- Jalapenos (canned or jarred, amount as you like)
- 2 cups half-and-half
- 1/4 cup butter (1/2 stick, or margarine)
- 2 to 4 teaspoons Dijon mustard (or more as you like)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 2 teaspoons Tabasco hot sauce (or more or less as you like)
How to Make
-
Step 1: Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to manufacturer’s instructions (leave it a little crunchy, don't cook it until it's really soft).
-
Step 2: Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt as needed and serve.