Macaroni & Cheese for Everyone You Know & Leftovers, too!

Macaroni & Cheese for Everyone You Know & Leftovers, too!

Macaroni & Cheese for Everyone You Know & Leftovers, too!



8 TBS flour

1 TBS dry mustard

1 TBS ground pepper

1 tsp cayenne pepper

4 tsp salt

8 TBS butter

2 bunches scallions, chopped

6 cups milk

6 cups (or more) grated cheddar cheese (or other cheese blend)

16 cups cooked pasta (about 3 or 4 lbs of dry pasta) – macaroni or shells or penne – your call

1 can Campbell’s Cream of Celery Soup

1 can Campbell’s Cheddar Cheese Soup

1 can diced green chiles

1 12 oz can sliced jalapenos (jarred always seem too salty for me) – CHOPPED

Several fresh jalapenos – seeded & sliced (optional)

1 pint sour cream (optional)

1 cup plain breadcrumbs (optional)

yellow food coloring (optional)


Preheat oven to 350 degrees.

Cook the macaroni until just done. Drain & set aside.

Combine flour, salt, pepper, cayenne pepper & dry mustard in a bowl. Melt the butter over medium heat. Add the chopped scallions & saute until soft. Add the flour mixture & saute this paste a minute or two. A little at a time – whisk in the milk. The paste should become a thick, creamy stock. Whisking all the milk in without making this blend too watery might take up to 10-15 minutes – so be patient – and stir constantly. Once all the milk is absorbed & you have a thick sauce, remove this from the heat & stir in the cans of celery & cheddar soup, the green chiles & the chopped canned jalapenos. Stir in all but a cup of the grated cheese. Squeeze in some yellow food coloring – if you are using it – until the mix reaches the shade you feel best with. Reserve a cup or two of this newly blended yellowy goodness & stir the rest in with the cooked pasta. Grease your cooking container – whether you are using one or several casserole dishes. I have this awesome 7 quart, Martha Stewart cast iron thing and I love it! I got it on Ebay – cheap. Anyway – this recipe made more mac & cheese than could fit in that – so I cooked the rest in a regular sized casserole dish.

Pour the mac & cheese blend into your casserole dish(es) and then pour the reserved melted cheese on top. If it seems too dry for some reason – feel free to pour some extra milk over the whole thing. Sprinkle the reserved cup of grated cheese on top & the bread crumbs. Placed sliced, fresh jalapenos on the very top. Bake this – COVERED – for 30 minutes or so at 350 & take it out of the oven. If you want the bread crumbs browned – remove the cover about 10 minutes in. I preferred that the mac & cheese not get too dry – but this is a personal call.

I added more diced jalapenos – both fresh & canned – but I like things spicy. I also ground fresh pepper over it. Let the mac & cheese sit for 5-10 minutes & then serve it.