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.
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.
Transfer the mac and cheese to a serving bowl and top with the sliced jalapeño and cilantro. Serve warm.
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