Artichoke Jalapeño Garlic Macaroni and Cheese

Because I heart macaroni cheese…

Because I love Margaritaville’s Artichoke Jalapeño Garlic Dip…

Artichoke Jalapeño Garlic Macaroni and Cheese

Artichoke Jalapeno Garlic Macaroni and Cheese | Margaritaville | Garden Fresh Gourmet


  • 1/2 pound elbow pasta
  • 2 tbsp olive oil
  • 2 tbsp of flour
  • 2 cups of 1% milk
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • pinch of cayenne
  • 2 1/2 cups of grated cheddar
  • 1/2 cup of parmesan cheese
  • 1/2 container of Margaritaville Artichoke Jalapeño Garlic Dip
  • 1/3 cup of bread crumbs


Preheat oven to 375 degrees.

Cook pasta, drain and set aside.

In large saucepan over medium heat, whisk olive oil and flour for five minutes. Then add milk, whisking constantly. Add mustard, salt and cayenne. Stir occasionally until mixture has thickened (about eight minutes). Remove from heat. Add two cups of the cheddar cheese and the Parmesan cheese and the Margaritaville Artichoke Jalapeño Garlic Dip and stir until melted. Add pasta and toss to coat.

Pour pasta into greased 2-quart baking dish. Sprinkle 1/2 cup of cheddar cheese and the bread crumbs on top. Bake until bread crumbs are golden brown and the cheese bubbles (about 30 minutes). We set the oven to broil for about 2-5 minutes to achieve a deep golden brown.

Now sit back and enjoy macaroni and cheese nirvana.