Jalapeño Mac & Cheese

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 405
% Daily Value *
Total Fat 14g22%
Saturated Fat 8g40%
Cholesterol 38mg13%
Sodium 549mg23%
Potassium 230mg7%
Total Carbohydrate 55g19%
Sugars 2g
Protein 18g36%

Vitamin A 433%
Calcium 273%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

AuthorcortneyDifficultyBeginner

Yields6 Servings

EVERYTHING ORGANIC ALWAYS
 3 cups whole wheat elbow macaroni uncooked
 3 cups vegetable or chicken broth low sodium
 1 cup whole milk
 2 tbsp butter salted
 ¼ tsp garlic powder
 ¼ tsp 1/4 tsp mustard condiment
 ¾ tsp salt
 ¼ tsp Ground black pepper to taste
 1 cup Sharp Cheddar Cheese Shredded
 ¼ cup Parmesan cheese shredded
 2 Jalapeños sliced

1

In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.

2

Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.

3

Turn off heat. Add cheese and Parmesan cheese in portions and stir between each until melted. That's it.

4

Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!

Optional
5

Bake at 425 degrees F for 20 minutes with breadcrumbs sprinkled on top.

Notes
6

Store:
Refrigerate leftovers for up to 1 day. Do not freeze as pasta and dairy do not freeze well.

Reheat: By simmering on low with a splash of milk and stirring.

Pasta:
Any short pasta, white or gluten free works. Cook gluten free pasta for shorter amount of time.

Cheese:
You can use marble cheese, white or yellow cheddar cheese. It is best to buy a block of cheese and grate yourself because it will melt better.

Milk and butter:
I recommend to use whole milk 3.25% for maximum creaminess. 2% will work as well but less creamy.

Prep before beginning to cook:
This easy recipe comes together quick in one pot for. So, I recommend to have all ingredients prepped and ready to go before starting.

Too much or little broth:
If you notice your pasta is almost ready and there is still a lot of liquid, turn up the heat. Likewise, if you see pasta is not done and you are running out of liquid, add 1/4 cup at a time.

Can I bake it?
I don't recommend it because sauce will dry out. Baked versions need more cheese and sauce and seasonings respectively.

Ingredients

EVERYTHING ORGANIC ALWAYS
 3 cups whole wheat elbow macaroni uncooked
 3 cups vegetable or chicken broth low sodium
 1 cup whole milk
 2 tbsp butter salted
 ¼ tsp garlic powder
 ¼ tsp 1/4 tsp mustard condiment
 ¾ tsp salt
 ¼ tsp Ground black pepper to taste
 1 cup Sharp Cheddar Cheese Shredded
 ¼ cup Parmesan cheese shredded
 2 Jalapeños sliced

Directions

1

In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.

2

Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.

3

Turn off heat. Add cheese and Parmesan cheese in portions and stir between each until melted. That's it.

4

Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!

Optional
5

Bake at 425 degrees F for 20 minutes with breadcrumbs sprinkled on top.

Notes
6

Store:
Refrigerate leftovers for up to 1 day. Do not freeze as pasta and dairy do not freeze well.

Reheat: By simmering on low with a splash of milk and stirring.

Pasta:
Any short pasta, white or gluten free works. Cook gluten free pasta for shorter amount of time.

Cheese:
You can use marble cheese, white or yellow cheddar cheese. It is best to buy a block of cheese and grate yourself because it will melt better.

Milk and butter:
I recommend to use whole milk 3.25% for maximum creaminess. 2% will work as well but less creamy.

Prep before beginning to cook:
This easy recipe comes together quick in one pot for. So, I recommend to have all ingredients prepped and ready to go before starting.

Too much or little broth:
If you notice your pasta is almost ready and there is still a lot of liquid, turn up the heat. Likewise, if you see pasta is not done and you are running out of liquid, add 1/4 cup at a time.

Can I bake it?
I don't recommend it because sauce will dry out. Baked versions need more cheese and sauce and seasonings respectively.

Jalapeño Mac & Cheese

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