Add an extra spicy kick to the mac and cheese by mixing four finely chopped pickled jalapeños to the mixture before baking
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 680 |
| Fat | 38.2g |
| Saturates | 23.4g |
| Protein | 17.8g |
| Carbs | 67.5g |
| Sugars | 2.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Cook the macaroni (or elbow pasta) according to package instructions.
To make the white sauce, place the butter in a medium saucepan set over a medium heat and melt. Whisk in the flour and cook for a further 2 minutes or until slightly golden and nutty. Whisk in the milk and cream. Stir constantly until the sauce thickens, approx. 8-10 minutes. Grate the mozzarella. Stir the mozzarella into the sauce along with the cream cheese. Season well.
Finely slice the jalapeños into rounds.
Combine the macaroni, white sauce and half the jalapeño and place in an oven-proof dish.
Grate the mature Cheddar and combine with the breadcrumbs. Sprinkle over the macaroni mixture. Top with the remaining jalapeño.
Place in the oven and allow to bake for 15-20 minutes until golden and bubbling.
Remove from the oven and allow to cool for 5 minutes then serve.
