Jalapeno Popper Mac 'n Cheese recipe
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Ingredients
- 1 (8 ounce) package elbow macaroni ¼ cup butter 1 small onion, diced 5 jalapeno peppers, seeded and minced 2 cloves garlic, minced 2 tablespoons all-purpose flour 2 cups 2% milk ½ teaspoon garlic powder ½ teaspoon seasoned salt ¼ teaspoon ground black pepper 2 dashes Worcestershire sauce, or more to taste 1 (8 ounce) package light processed cheese food (such as Velveeta Light®), cubed 2 ounces cream cheese, cubed 1 pinch salt to taste 3 slices bacon ⅓ cup seasoned panko bread crumbs 2 tablespoons grated Parmesan cheese 1 jalapeno pepper, sliced into thin rings
Nutrition Info
- 332.6 caloriescarbohydrate: 33.8 gcholesterol: 44.7 mgfat: 15.5 gfiber: 1.4 gprotein: 14.4 gsaturatedFat: 8.8 gservingSize: -sodium: 785.6 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Jalapeno Popper Mac 'n Cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to pot, set aside.
Melt butter in a saucepan over medium heat. Add onion and jalapenos, cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Mix in flour, coating vegetables well. Whisk in milk slowly until smooth. Bring to a simmer, whisking constantly until thickened, about 3 minutes. Reduce heat to low.
Season sauce with garlic powder, seasoned salt, black pepper, and Worcestershire sauce. Stir in processed cheese and cream cheese until melted and sauce is smooth, about 5 minutes. Season with salt.
Pour macaroni into cheese sauce and stir to coat completely. Pour into the prepared baking dish.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool briefly.
Crumble bacon and mix with panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle evenly over macaroni. Top with jalapeno slices.
Bake, uncovered, until browned and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.