Smoky Mac and Cheese

By lorik

Ingredients

• 8 oz. dry elbow macaroni
• 4 Tbsp. unsalted butter
• 1 ⁄4 cup all-purpose flour
• 2 cups whole milk
• 1 tsp. Dijon mustard
• 2 cups shredded pepper Jack cheese (8 oz.)
• 1 cup shredded smoked Cheddar (4 oz.)
• Salt and black pepper to taste
• Minced Jalapeno

Preparation

Step 1

Cook macaroni in a pot of boiling salted water according to package directions; drain.

Melt butter in a large saucepan over medium heat.

Whisk in flour and cook 1 minute. Whisk in milk to incorporate, then Dijon, pepper Jack, and Cheddar.

Cook mixture, stirring frequently, until cheese melts. Stir in macaroni; season with salt and pepper. Garnish each serving with jalapeño.

Nutrition Information:
Per serving: 370 cal; 22g total fat (12g sat); 67mg chol; 305mg sodium; 28g carb; 1g fiber; 16g protein