Ingredients Jump to Instructions ↓

  1. 3 cups uncooked elbow macaroni

  2. 3 tablespoons butter

  3. 3 tablespoons all-purpose flour

  4. 2 cups milk

  5. 1 tablespoon lime juice

  6. 2 cups (8 ounces) shredded cheddar cheese, divided

  7. 1-1/2 cups (6 ounces) shredded pepper Jack cheese, divided

  8. 2 tablespoons chopped jalapeno pepper

  9. 1 to 2 teaspoons chili powder

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 6 servings.


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