Real Recipes From Real Home Cooks ®

macaroni and cheese, you betcha!

Recipe by
Irisa Raina 9
New Iberia, LA

Let’s see you have butter, cheese and more cheese what’s not to love? I would usually put some jalapeños in my macaroni and cheese but I put some in the salmon patties I have the { Salmon patties done Irisa style } here on JAP that I served with this dish. This is just one of those dishes that scream’s comfort food.

yield 6 +
prep time 25 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For macaroni and cheese, you betcha!

  • ½ of a 1 pound package elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoon flour
  • ¼ cup heavy cream + 2 tablespoons
  • 3 cloves of dry roasted garlic { smashed }
  • 1 – 23 ounce jar salsa con queso cheese sauce { medium }
  • 1/2 roasted red pepper { chopped fine }
  • 1 & ¼ cups panko bread crumbs
  • 3 tablespoon unsalted butter {melted }
  • 4 ounces sharp cheddar cheese { grated }

How To Make macaroni and cheese, you betcha!

  • 1
    Cook the elbow macaroni according to package directions, stopping just short of the cooking time { about a minute or two }. Drain and set aside.
  • 2
    In a pot melt the butter and then add the flour, whisking constantly. Once the roux has started to turn light brown { should take at least 5 minutes } because you’ll want to cook out the raw’ness of the flour, then add the heavy cream, garlic and cook on low till it starts to thicken.
  • 3
    Add the cheese sauce { add the 2 tablespoons of heavy cream to the jar of cheese sauce and shake it to get as much of it out as you can } and roasted red pepper and cook till this is all hot and somewhat thick. Add the cooked pasta and mix.
  • 4
    Melt the remaining 3 tablespoons of butter, let it cool slightly then mix the cheese with the Panko then add it to the butter, mix thoroughly.
  • 5
    Put the macaroni in a square 8 X8 baking dish sprayed with a non stick spray NOTE: AT THIS POINT YOU CAN FREEZE IT, DEFROSTING IT BEFORE YOU GO TO THE NEXT STEP, top with the Panko/cheese/butter mixture.
  • 6
    Bake covered at 350 for 50 minutes, then uncover and bake an additional 30 minutes or until the topping is beautifully browned. Once you have removed the foil, you’ll have to watch as oven’s heat differently.

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