Ingredients
Scale
- 2 cups elbow macaroni
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 4–6 fresh jalapeños, sliced (remove seeds for less heat)
- 1/2 cup breadcrumbs
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Macaroni:
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce:
- In a large skillet, heat olive oil over medium heat. Add the diced onions and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
- Reduce heat to low and stir in the cream cheese until melted and smooth. Gradually add the shredded cheddar and mozzarella cheeses, stirring until fully melted and combined.
- Slowly whisk in the milk and sour cream. Cook until the sauce is creamy and thickened. Season with salt and pepper to taste.
- Combine Pasta and Sauce:
- Add the cooked macaroni to the cheese sauce and stir until well-coated.
- Assemble the Casserole:
- Transfer the mac and cheese mixture to a greased 9×13-inch baking dish.
- Arrange the sliced jalapeños evenly over the top of the mac and cheese.
- In a small bowl, mix the breadcrumbs with paprika. Sprinkle the breadcrumb mixture evenly over the casserole.
- Top with grated Parmesan cheese.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy and the casserole is heated through.
- Serve:
- Allow the casserole to cool for a few minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 50g
- Protein: 21g