BAKED JALAPEÑO POPPER MAC AND CHEESE

BAKED JALAPEÑO POPPER MAC AND CHEESE

Everything you love about spicy jalapeño poppers, plus comforting and rich Mac and cheese.  It’s a culinary match made in heaven!

INGREDIENTS

1 tsp olive oil
1/2 cup panko breadcrumbs
1 box (16 oz) dried short cut pasta (cavatappi, elbow, rotini, penne, etc)
4 Tbsp unsalted butter
2-3 fresh jalapeños, seeds and ribs removed, diced
1/3 cup diced yellow onion
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups heavy cream (or half and half)
1 cup whole milk
4 oz cream cheese, softened to room temperature (and cubed)
2 cups shredded mozzarella cheese, divided
2 cups shredded or diced white American cheese, divided
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground cumin
8 slices bacon, divided

INSTRUCTIONS

1. In a small saucepan, heat 1 tsp olive oil over MED heat.  Add panko and stir around until coated and panko is starting to brown.  Set aside.
2. Preheat oven to 350 F degrees.  Lightly grease a 3 qt baking dish (like a 9x13 pan), and set aside.  Boil a large stockpot of water and cook pasta until 1 minute shy of al dente.  Drain and toss pasta in a drizzle of olive oil to prevent sticking.
3. Add butter to a large saucepan and heat over MED heat.  Add jalapeños and onion, and cook 2 minutes.  Add garlic and cook 1 minute, stirring often.

You can find complete recipes HERE 

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