Baked Jalapeño Mac Cups

Name: Baked Jalapeño Mac Cups (Standard)
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 8 oz Elbow Macaroni; 1/4 cup Butter; 1/4 cup All-Purpose Flour; 3 cups Milk; 2 cups Shredded Cheddar Cheese; 1/2 cup Shredded Monterey Jack Cheese; 1/2 tsp Salt; 1/4 tsp Black Pepper; 2 Jalapeños-seeded and diced; 1/2 cup Panko Bread Crumbs; 2 tbsp Melted Butter

⏱45 min

👥6

🔥350 cal

Easy

🍽️American

Individual servings of creamy mac and cheese baked with a kick of jalapeño and topped with breadcrumbs.

8 oz Elbow Macaroni

1/4 cup Butter

1/4 cup All-Purpose Flour

3 cups Milk

2 cups Shredded Cheddar Cheese

See all 11 ingredients ↓

(0 reviews)

⏱45 min

👥6

🔥350 cal

Easy

🍽️American

Individual servings of creamy mac and cheese baked with a kick of jalapeño and topped with breadcrumbs.

#Mac and Cheese #Jalapeño #Baked #Comfort Food

Instructions

Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
Cook Pasta according to package directions. Drain and set aside.
Prepare Cheese Sauce: In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened.
Remove from heat and stir in Cheddar Cheese, Monterey Jack Cheese, Salt, and Pepper until cheese is melted and smooth.
Combine cooked Pasta and diced Jalapeños with Cheese Sauce. Stir well to coat.
Fill each muffin cup with the mac and cheese mixture.
Prepare Topping: In a small bowl, combine Panko Bread Crumbs and Melted Butter. Sprinkle evenly over the mac and cheese cups.
Bake for 15-20 minutes, or until golden brown and bubbly. Let cool slightly before serving.

Ingredients

8 oz 225 g Elbow Macaroni
1/4 cup 60 mL Butter
1/4 cup 30 g All-Purpose Flour
3 cups 720 mL Milk
2 cups 225 g Shredded Cheddar Cheese
1/2 cup 60 g Shredded Monterey Jack Cheese
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
2 50 g Jalapeños-seeded and diced
1/2 cup 60 g Panko Bread Crumbs
2 tbsp 30 mL Melted Butter

Equipment

Muffin Tin
Medium Saucepan
Whisk
Large Pot

Instructions

Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
Cook Pasta according to package directions. Drain and set aside.
Prepare Cheese Sauce: In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened.
Remove from heat and stir in Cheddar Cheese, Monterey Jack Cheese, Salt, and Pepper until cheese is melted and smooth.
Combine cooked Pasta and diced Jalapeños with Cheese Sauce. Stir well to coat.
Fill each muffin cup with the mac and cheese mixture.
Prepare Topping: In a small bowl, combine Panko Bread Crumbs and Melted Butter. Sprinkle evenly over the mac and cheese cups.
Bake for 15-20 minutes, or until golden brown and bubbly. Let cool slightly before serving.

Nutrition per serving

Calories 350

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Baked Jalapeño Mac Cups

Baked Jalapeño Mac Cups

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