Jalapeño Popper Mac and Cheese
The oven fan hummed while buttery panko turned golden, and the whole kitchen smelled like the Saturday suppers my family gathered around after a long week. I began making this creamy, peppery…
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 8 ounces cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 3 each fresh jalapeños, seeded and finely chopped
- 1 cup panko breadcrumbs
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
- Heat the oven to 375°F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil, then cook the macaroni for 2 minutes less than the package directions. Drain it well; those firm little noodles will finish cooking in the oven.
- Melt the butter in the empty pot over medium heat. Whisk in the flour, salt, and black pepper, and cook for 1 minute, stirring constantly, until the mixture smells lightly nutty.
- Slowly whisk in the milk until smooth. Add the chopped jalapeños and cook for 4 to 5 minutes, stirring often, until the sauce thickens enough to coat a spoon.
- Lower the heat and stir in the cream cheese until completely melted. Take the pot off the heat, then fold in the shredded cheddar a handful at a time until the sauce is glossy and smooth.
- Stir the drained macaroni into the cheese sauce, making sure every curve is coated. Spoon the mixture into the prepared baking dish and smooth the top.
- Scatter the panko evenly over the macaroni. Bake for 20 to 25 minutes, until the edges bubble and the crumbs are golden brown, the fine signal that supper is nearly ready.
- Let the macaroni rest for 10 minutes before serving. This gives the creamy center time to settle, and it keeps everyone from burning their tongues in their hurry to reach the corner pieces.
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