1 box Kraft® Macaroni and Cheese Blue Box Original
2 oz Philadelphia® Cream Cheese (60 g)
¼ cup Kraft® Shredded Monterey Jack Cheese (25 g)
¼ cup milk (60 mL)
¼ teaspoon kosher salt
1 small jalapeño, seeded and diced, plus ½ small jalapeño, seeded and thinly sliced
1 tablespoon fresh cilantro, chopped
Nutrition Info
Calories 331
Fat 12g
Carbs 43g
Fiber 1g
Sugar 7g
Protein 11g
How to Make It
1. Step
Bring 6 cups (1.5 liters) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7–8 minutes, or until tender, stirring occasionally.
2. Step
Drain the macaroni in a colander (do not rinse),then return to the pot over low heat. Add the Philadelphia® Cream Cheese, Kraft® Shredded Monterey Jack Cheese, milk, salt, and cheese sauce mix and stir well until smooth and creamy. Stir in the diced jalapeño, then remove the pot from the heat.
3. Step
Transfer the mac and cheese to a serving bowl and top with the sliced jalapeño and cilantro. Serve warm.
