Description
Get ready for a flavor explosion with this Jalapeño Popper Mac and Cheese! It brings the creamy comfort of mac and cheese together with the spicy, cheesy kick of your favorite poppers. This dish is warm, encouraging, and deeply satisfying.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 ounces cream cheese, cubed
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/2 cup cream cheese, softened (for the popper mix)
- 4 ounces cream cheese, softened (for the popper mix)
- 1/2 cup shredded sharp cheddar cheese (for the popper mix)
- 1/4 cup finely diced jalapeños, seeds removed
- 2 tablespoons chopped fresh chives (for the popper mix)
- 1/2 cup panko breadcrumbs (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- While the pasta cooks, melt the 4 tablespoons of butter in a large saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly. This creates your roux.
- Gradually whisk in the warm milk until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove the pan from the heat. Stir in the salt, pepper, and nutmeg.
- Add the cubed cream cheese, shredded cheddar, and Monterey Jack. Stir until all the cheese is completely melted and the sauce is smooth.
- In a separate small bowl, mix together the 1/2 cup softened cream cheese, 4 ounces softened cream cheese, 1/2 cup cheddar, diced jalapeños, and chives until well combined. This is your popper filling.
- Gently fold the cooked pasta into the cheese sauce.
- In a 9×13 inch baking dish, spread half of the mac and cheese mixture evenly.
- Dollop small spoonfuls of the jalapeño popper filling evenly over the mac and cheese layer.
- Top with the remaining mac and cheese mixture.
- In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle evenly over the top.
- Bake at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
Notes
- Remove all seeds and membranes from the jalapeños for less heat.
- You can substitute fresh jalapeños with pickled jalapeños for a tangier flavor.
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that affect melt quality.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 650
- Sugar: Approx. 5g
- Sodium: Approx. 800mg
- Fat: Approx. 40g
- Saturated Fat: Approx. 22g
- Unsaturated Fat: Data not available
- Trans Fat: Data not available
- Carbohydrates: Approx. 55g
- Fiber: Approx. 3g
- Protein: Approx. 25g
- Cholesterol: Approx. 100mg