Ingredients
| 2 lbs | Elbow macaroni (uncooked) |
| 8 cups | Thank You® Brand Jalapeño Cheddar Cheese Sauce |
| 2 cups | Milk |
| 3 tbsp | Jalapeño peppers, minced |
| 4 tbsp (1/4 cup) | Butter |
| 1/2-3/4 cup | Breadcrumbs, toasted |
Procedure
- Cook macaroni and drain well.
- Mix with cheese sauce, milk, and minced jalapeño peppers.
- Butter a 2″ hotel pan well.
- Pour in macaroni mixture, spreading evenly.
- Melt remaining butter.
- Sprinkle breadcrumbs evenly over the surface of the macaroni, and moisten with the melted butter.
- Bake, covered, at 350° (300° convection) until hot.
- Remove cover and brown breadcrumbs lightly under broiler.
Yield: 16 Servings
Chef's Tip:
Add diced ham, roasted red pepper, and green onions for a colorful variation. Careful with the amount of jalapeños—the cheese is already hot. Nutrition
Per serving
403 calories
11 g protein
58 g carbohydrate
2 g fiber
15 g fat
5 g saturated fat
16 mg cholesterol
1211 mg sodium
For questions or to place an order, click here to contact your Bay Valley Foods representative.