JALAPEÑO POPPER MAC AND CHEESE

You’ll notice this recipe calls for two jalapeños. I removed the seeds and membranes before dicing which cuts down on the heat a bit. I mean, this is Jalapeño Popper Mac and Cheese so a little heat should be expected. If you’re like whaaaat? Bring on the spicy! Keep the seeds and membranes intact and dice away OR add another jalapeño.

I further tame those spicy jalapeños by sautéing in butter. This also serves another purpose as it gives the cheese sauce amazing flavor. I add back in a little heat and lots of flavor by adding in some TABASCO® Sauce.

Ingredients

• 16 oz elbow macaroni cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 2 jalapeños seeded, membranes removed, and diced
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 6 oz cream cheese cut into cubes
• 2 tsp TABASCO® Sauce
• 4 cups sharp cheddar cheese shredded
• 1 1/2 cups mozzarella cheese shredded
• 12 oz bacon cooked and crumbled

Topping

• 1 1/2 cups panko crumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp smoked paprika or regular paprika

Instructions

1. Preheat oven to 350F. Lightly grease a 9 x 13 baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
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Full Instructions : Click Here

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