A creamy and spicy twist on classic mac and cheese, perfect for gatherings or a comforting dinner.
Cook the macaroni according to package instructions until al dente, then drain and set aside.
Rinse the cooked pasta with cold water to stop the cooking process and prevent sticking.
In a saucepan, melt the butter over medium heat, then whisk in the flour to create a roux.
Cook the roux for a minute or two to remove the raw flour taste.
Gradually whisk in the heavy cream, ensuring a smooth mixture.
Warm the cream slightly before adding to prevent lumps.
Add the cream cheese and stir until fully melted and incorporated.
Cut the cream cheese into smaller pieces for quicker melting.
Stir in the cheddar cheese until melted and smooth.
Grate the cheese yourself for better melting compared to pre-shredded cheese.
Mix in the diced jalapeños and salt, stirring to combine.
Adjust the amount of jalapeños based on your spice preference.
Preheat the oven to 350°F (175°C) and grease a casserole dish.
Use a non-stick spray or butter to grease the dish evenly.
Layer half of the cooked macaroni in the casserole dish, then pour half of the cheese sauce over it.
Spread the sauce evenly to cover all the pasta.
Repeat with the remaining macaroni and cheese sauce, then sprinkle the breadcrumbs on top.
For extra flavor, mix the breadcrumbs with a bit of melted butter before sprinkling.
Cover with foil and bake for 30 minutes, then uncover and bake for an additional 20 minutes until golden brown.
Let the dish rest for a few minutes before serving to set the layers.
Serve warm and enjoy your delicious Spicy Jalapeño Mac and Cheese Bake.
Garnish with fresh herbs like parsley or cilantro for a pop of color.
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