Jalapeño Garlic Baked Mac & Cheese

Ingredients

• 1 lb elbow macaroni
• 4 tablespoons butter, divided
• ¼ cup flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 teaspoons Minnezona Jalapeño Garlic Seasoning, divided
• 3 cups shredded sharp cheddar
• 1½ cups shredded pepper jack
• ¾ cup panko breadcrumbs

Directions

1. Heat oven to 375°F. Cook macaroni 2 minutes less than package directions and drain.
2. Melt 3 tablespoons butter in a saucepan. Whisk in flour and 1½ teaspoons Jalapeño Garlic Seasoning for 1 minute.
3. Gradually whisk in milk and cream. Simmer gently until thickened, then remove from heat and stir in both cheeses.
4. Fold sauce into macaroni and transfer to a greased 9×13-inch baking dish.
5. Melt remaining butter and combine with panko and remaining seasoning. Sprinkle over macaroni.
6. Bake 20–25 minutes until bubbling and golden. Rest 10 minutes before serving.

Recipe Notes

• Shred cheese from a block for the smoothest sauce.
• Undercook pasta slightly because it continues cooking in the oven.
• Keep the cheese sauce below a hard boil.