pasta of choice ( i used ditalini), cooked al dente
butter, plus 1/4 tablespoon for onions
large onion, chopped
2 1/2 c
salt and pepper, to taste
jalepeno flavored velveeta, cubed
cheddar cheese, shredded (i used extra sharp)
seasoned panko bread crumbs; enough to cover the top of the casserole
How To Make jalepeno mac & cheese
Pre-heat oven to 375F.
Melt 1 tablespoon butter in a large heavy bottomed sauce pan.
Add onions and cook on low until translucent, about 4-5 minutes.
Add the rest of the butter.
Once melted, add flour and stir constantly until the paste cooks and bubbles a bit, but don’t let it brown- about 2-4 minutes.
Add the hot milk, continuing to stir until the sauce thickens, bring to a boil.
Add salt & pepper.
Lower heat to medium/low and slowly add cheese, constantly stirring until completely melted.
Add cooked pasta to pan and mix with cheese sauce.
Transfer mac & cheese to an 8x11 casserole dish.
Cover with breadcrumbs.
Spray lightly with butter flavored cooking spray.
Bake for 30-35 minutes, or until bread crumbs are golden brown and cheese is bubbly.
Let stand for about 15 minutes.
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