Jalapeno Macaroni & Cheese (Loaf)
Created by BLawson on November 7, 2015
- Servings: 4
- Prep Time: 20m
- Cook Time: 50-60m
- Recipe #21680
Ingredients
- 1 pound dry macaroni noodles (cooked perciatel, 10-inch macaroni noodles)
- 8 tablespoons butter, melted
- 1/2 pound cream cheese (softened to almost melted)
- 2 1/2 cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon Tony Chachere's Seasoning (to taste)
- 1/2 pound cheddar cheese (cubed or shredded, sharp)
- 1/3 cup all-purpose flour
- 1/2 cup sliced jalapeno peppers (from the jar - heck go all out and use more if you dare!)
- 1/2 cup jalapeno juice (from jar)
- 1/4 cup bread crumbs (dry)
How to Make
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Step 1: In a saucepan melt butter. Add cream cheese and mix until blended.
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Step 2: Add heavy cream and whisk. Add jalapeno juice and whisk.
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Step 3: Mix in cheddar cheese, stirring until cheddar is completely melted. Mix in all the sliced jalapenos.
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Step 4: Add salt, Tony C's and flour, continue whisking until all ingredients are completely incorporated.
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Step 5: Spray loaf pan with pan coating.
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TO ASSEMBLE
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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.
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Step 7: Dust top with bread crumbs.
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Step 8: Cover and bake at 350 degrees F for 30 minutes.
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Step 9: Uncover and bake for 20 to 30 minutes until brown.
Nutritional Facts
- 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