Pepperjack Macaroni and Cheese with Cheezit Crust
Ready In:
30 min
Servings
4
Good For:
Side dish
Ingredients
– 2 tbs butter
– 2 tbs flour
– 1.5-2 cups warm milk
– 2 tbs flour
– 1.5-2 cups warm milk
– 1/2 tsp nutmeg
– 1 cup pepperjack cheese
– 4 oz whipped cream cheese
– 2 cups slightly undercooked macaroni noodles
– 10-15 cheezits, smashed to crumbs
– salt and pepper to taste
– Green onion for garnish
– 1 cup pepperjack cheese
– 4 oz whipped cream cheese
– 2 cups slightly undercooked macaroni noodles
– 10-15 cheezits, smashed to crumbs
– salt and pepper to taste
– Green onion for garnish
Step by Step Instructions
Step 1
Make a roux: heat equal parts butter and flour over medium heat, whisking constantly until you make a blonde roux. It’ll smell slightly nutty and turn golden.
Step 2
Make a bechamel: stream warm milk gradually into your roux, whisking simultaneously, until you create a smooth, creamy sauce. Add salt, pepper, and nutmeg.
Step 3
Add pepperjack and cream cheeses to bechamel, stir until completely combined then shut the heat off. Add cooked macaroni noodles, slightly underdone by approximately 1-2 minutes per package directions, and stir.
Step 4
Transfer macaroni and cheese to a glass baking dish. Top with smashed Cheezits (you can toss them in some melted butter for some extra love). Bake at 425 degrees F for 15 minutes. Garnish with green onion or fresh chives.
