Jalapeno Popper Mac and Cheese

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Jalapeno Popper Mac and Cheese

Servings: servings

Calories: 890cal

Equipment

Ingredients

16 ounces cavatappi pasta
¼ cup unsalted butter 57g
¾ cup finely chopped jalapenos seeds and ribs removed, see note below. 75g
3 teaspoons Dijon mustard
2 teaspoons granulated onion
1 teaspoon garlic powder
½ teaspoon smoked paprika
3 Tablespoons all purpose flour
12 ounces evaporated milk 355mL, 1 can
1 cup whole milk 227mL. plus extra for thinning sauce if needed
4 ounces cream cheese brick-style, cubed. 113g
3 cups shredded extra sharp cheddar cheese 339g
1 cup shredded mozzarella 113g
12 ounce package of bacon cooked and crumbled. divided
salt and black pepper to taste

Panko Topping

3 Tablespoons unsalted butter 42g
1 cup panko breadcrumbs 50g
½ cup freshly grated parmesan cheese 50g
¼ teaspoon garlic powder
salt and black pepper to taste

Instructions

Preheat the oven to 350° and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the pasta until not quite al dente (about 1-2 minutes less than the back of the box suggests). Drain the pasta and set it aside.
16 ounces cavatappi pasta
In a large pot, melt the butter over medium heat and add the chopped jalapenos. Cook until fragrant.
1/4 cup unsalted butter, 3/4 cup finely chopped jalapenos
Stir in the Dijon, granulated onion, garlic powder, and smoked paprika.
3 teaspoons Dijon mustard, 2 teaspoons granulated onion, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika
Add the flour and cook for 1-2 minutes until golden.
3 Tablespoons all purpose flour
Whisk ¼ cup evaporated milk into the flour mixture until smooth (it will be quite thick). Slowly add the remaining evaporated milk ¼ cup at a time until combined.
12 ounces evaporated milk
Add the whole milk and stir until combined.
1 cup whole milk
Add the cream cheese one cube at a time, whisking until melted before adding the next.
4 ounces cream cheese
Remove from the heat and add the cheddar and mozzarella cheese, stirring until melted and the mixture is smooth.
3 cups shredded extra sharp cheddar cheese, 1 cup shredded mozzarella
Add all but 3 tablespoons of the crumbled bacon, reserving the remainder for the topping.
Add the cooked pasta to the pot, stirring it into the cheese sauce until coated. If the sauce seems too thick, stir in a little milk (1 or 2 tablespoons at a time).
Transfer the mac and cheese to the prepared baking dish and season with salt and pepper to taste.
In a small bowl, melt the butter and add the panko and Parmesan cheese, garlic powder, salt, and pepper to taste. Stir until the panko is coated.
3 Tablespoons unsalted butter, 1 cup panko breadcrumbs, 1/2 cup freshly grated parmesan cheese, 1/4 teaspoon garlic powder, salt and black pepper
Sprinkle the panko over the mac and cheese and bake uncovered for 15-20 minutes, or until the sauce is bubbling and the panko crust is golden.
Garnish with remaining crumbled bacon, parsley, and jalapeno slices (if desired).

Author: Amanda Davis

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Notes

I highly suggest shredding your own cheese straight from the block. Prepackaged shredded cheeses contain anti-caking agents which can prevent them from melting smoothly and can sometimes cause the sauce to be grainy.
You will need ¾ cup of jalapenos, which is about 3 large or 4 medium jalapenos. If you want to take it easy on the spice then I would suggest removing both the pith and the seeds. If you want it to have more of a kick, then leave the pith intact and only remove the seeds.
If you don’t have granulated onion, substitute it with 1 teaspoon onion powder.

Course: Side Dish

Cuisine: American

Prep Time15

Cook Time20

Total Time35

Nutrition