Baked Jalapeno Macaroni and Cheese
Baked Jalapeno Macaroni and Cheese made with cheddar and mozzarella cheese, and made rich with evaporated milk. Quick and easy dinner recipe.
Servings: 8
Calories: 564kcal
Ingredients
- 3 cups elbow macaroni
- 4 Tbsp salted butter
- 2 cans evaporated milk
- 1/3 cup milk of choice
- 2 large eggs
- 1/4 tsp garlic salt
- 4 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 3 large jalapenos, cut into coins
- 1 tsp paprika
Instructions
- Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente. Drain and return to the pot. Add in the butter and stir until the butter is melted. Set aside.
- In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined. In a separate bowl, mix together the cheeses and the jalapeno peppers.
- Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
- Layer 1/3 of the macaroni, then 1/3 of the cheese. Repeat with the remaining macaroni and cheese mixture. Pour the milk mixture over top. Sprinkle the paprika evenly on top.
- Bake in the preheated oven for 25-30 minutes.
Notes
- You can switch up the cheese with whatever you have on hand.