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Sausage Jalapeño Macaroni and Cheese
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This baked macaroni and cheese recipe with roasted jalapeños and sausage is spicy, creamy, delicious and made in under an hour!
Course
Main Course
Cuisine
American
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Servings
4
people
Calories
1462
Author
Whitney Bond
Ingredients
4
jalapeños
1
lb
elbow macaroni
4
tbsp
butter
3
tbsp
flour
3
cups
milk
8
oz
cream cheese
1
cup
cheddar cheese
shredded
1
cup
parmesan cheese
shredded
1
lb
sausage
½
cup
breadcrumbs
Instructions
Turn the broiler on to high.
Place the jalapenos in the oven under the broiler.
Once the skin is black and bubbling, remove the jalapenos from the oven, place in a ziploc bag and set aside.
Turn the oven from broil to bake at 400°F.
In a small skillet brown the sausage, set aside.
Combine the macaroni noodles and milk in a large pot.
Bring to a boil on the stove and stir frequently 12-15 minutes or until noodles are al dente.
In a large skillet, melt the butter then whisk in the flour.
Add all three cheeses to the skillet.
Allow the cheeses to melt together, 2-3 minutes, then add the milk and noodles to the cheese.
Reduce heat to low and stir all of the ingredients together.
Remove the jalapenos from the ziploc bag, peel the skin, chop and de-seed.
Add the jalapenos and sausage to the macaroni and cheese, mix together.
If the skillet you are using is not oven safe, move the mac and cheese to a baking dish and top with the breadcrumbs.
If the skillet is oven safe, simply top with the breadcrumbs.
Bake 15-20 minutes.
Nutrition
Serving:
4
g
|
Calories:
1462
kcal
|
Carbohydrates:
111
g
|
Protein:
59
g
|
Fat:
85
g
|
Saturated Fat:
42
g
|
Cholesterol:
239
mg
|
Sodium:
1765
mg
|
Potassium:
965
mg
|
Fiber:
4
g
|
Sugar:
15
g
|
Vitamin A:
2125
mg
|
Vitamin C:
17.4
mg
|
Calcium:
824
mg
|
Iron:
4.3
mg