Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/2 cup pickled jalapeños, chopped
- Cilantro and lime wedges for garnish
Instructions
- Cook elbow macaroni in a large pot of boiling water until al dente, then drain.
- Melt butter in a large skillet, whisk in flour and cook for 1 minute to form a roux.
- Gradually add milk, whisking continuously until the sauce thickens.
- Add salt, black pepper, and cayenne pepper, then stir in cheddar and Monterey Jack cheese until melted and smooth.
- Mix in chopped jalapeños, then add the drained macaroni and stir until fully coated.
- Serve immediately, garnished with cilantro and lime wedges.
Notes
- Use high-quality cheeses for best flavor and melting properties.
- Adjust spice level with more or fewer jalapeños based on preference.
- Cook macaroni al dente to prevent mushiness.
- Thin out sauce with milk if it becomes too thick.
- Add in black beans, corn, or diced tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg