Deeli's Mac and Cheese

Simply had to spice up this traditionally boring recipe a little bit and I also love it baked with the bread crumb topping rather than serving directly out of the saucepan.



  • 8 oz. uncooked elbow macaroni
  • 4 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups half & half, or milk if desired
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 8 oz. cheddar cheese, shredded
  • 1 Tbsp. canned diced jalapenos, if desired (it adds a really nice not too hot kick)
  • 1/2 cup bread crumbs
  • 1 Tbsp. butter, melted


Preheat oven to 350 degrees F. Cook macaroni according to package directions. Drain. Meanwhile, melt 1/4 cup butter in a 3 to 4 quart saucepan, stir in flour and cook over medium heat until smooth (about 1 minute). Add half & half, Dijon mustard and salt. Continue cooking, stirring occasionally, until sauce is thickened (about 3 to 4 minutes).

Stir in cooked macaroni, cheese and jalapeno and then spoon into an 8 x 8 baking dish. Mix breadcrumbs and remaining melted butter in a small bowl and sprinkle over macaroni and cheese. Bake for 20 to 25 minutes or until heated through and golden brown.


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