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Jalapeno Popper Mac and Cheese
Jalapeno Popper Mac and Cheese is super creamy and full of bacon, jalapenos, cream cheese and cheddar cheese. Topped with buttery Panko crumbs, it's baked in the oven until golden brown.
Course
Casserole, Main Dish, Side Dish
Cuisine
Southern
Keyword
jalapeno, mac and cheese, spicy
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Servings
10
Equipment
Pasta Pot
box grater
Ingredients
4
tablespoons
butter
1/2
medium
sweet onion,
diced
2 to 3
jalapeno peppers,
finely chopped
1/4
cup
all-purpose flour
1 3/4
cups
milk
1 1/2
cups
heavy cream
6
ounces
cream cheese,
softened
2
cups
shredded mozzarella cheese
2
cups
shredded sharp cheddar cheese
1
teaspoon
salt
1/2
teaspoon
pepper
8
slices
bacon,
cooked and crumbled
1/2
cup
Panko crumbs
2
tablespoons
melted butter
1
pound
pasta (elbow, penne, cavatappi),
cooked according to package directions
Instructions
Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish.
Melt butter over medium heat in a Dutch oven. Add onion and jalapeno and cook 3 minutes to soften.
Add flour and cook and stir for 1 minute.
Gradually whisk in milk and heavy cream. Bring to a simmer and simmer several minutes to thicken.
Cut cream cheese in to chunks so it will melt faster and add to Dutch oven. Stir until melted.
Add mozzarella and stir until melted.
Add cheddar, remove from heat, and stir until melted.
Stir in salt and pepper.
Add pasta and bacon and mix in well. You can reserve some bacon to sprinkle on top if you wish. Transfer mixture to prepared baking dish.
Combine Panko crumbs and melted butter and sprinkle on top. Bake for 20 to 25 minutes.
Nutrition
Calories:
641
kcal