Jalapeno Popper Mac and Cheese
Ingredients
The pasta
-
1
pound
short pasta such as cavatappi or elbow macaroni
-
3 ½
cups
milk
-
2
cups
water
The sauce
-
2
tablespoons
butter
-
2
tablespoons
flour
-
¾
teaspoon
salt
-
¼
teaspoon
garlic powder
-
¼
teaspoon
onion powder
-
¼
teaspoon
black pepper
-
3
cups
shredded white cheddar cheese
-
1
cup
white American cheese
-
2
ounces
cream cheese
-
½
cup
minced jalapenos
-
8
slices
bacon
The topping
-
1
cup
panko breadcrumbs
-
¼
cup
grated parmesan cheese
-
¼
cup
melted butter
-
2
tablespoons
chopped cilantro
Optional garnish
-
additional
bacon
-
additional
jalapenos
Instructions
- Melt butter in a large pot over medium heat and whisk in flour for about 30 seconds.
- Whisk in water until smooth and thickened, then add milk and combine.
- Stir in the pasta, salt, garlic powder, onion powder, and pepper, and bring to a simmer.
- Cook for 8-10 minutes, stirring occasionally until the pasta is done.
- Lower the heat and stir in cheddar, American, and cream cheeses until smooth.
- Mix in jalapenos and crumbled bacon.
- Preheat the oven to 400°F.
- In a separate bowl, combine panko breadcrumbs, parmesan cheese, and melted butter.
- Sprinkle the breadcrumb mixture over the pasta.
- Bake for 10 minutes or until the topping is light brown, then garnish with cilantro and serve.
Nutrition Facts (estimated)
Servings
8
Calories
588
Total fat
29g
Total carbohydrates
55g
Total protein
27g
Sodium
780mg
Cholesterol
103mg
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