This jalapeno popper macaroni and cheese is probably the best thing that’s ever come out of my kitchen.
There’s not much more to say about it than that. I mean, I could go on about how how rich and creamy and cheesy it is. How the thick sauce that clings to each piece of pasta tastes like someone just squeezed the guts out of your favorite bar poppers and called it “sauce.” How I kept running back to the kitchen as I waited for the pasta to finish cooking because I couldn’t stop sneaking tastes.
Or I could tell you how even though I lightened it up by using vegetable stock instead of cream and reduced fat cheese* instead of full fat cheese, it’s still some of the richest macaroni and cheese I’ve ever tasted. While I certainly wouldn’t call it health food, it’s healthier than most homemade macaroni and cheese. And definitely healthier than eating a plate full of fried jalapeno poppers for dinner.
Seriously, I might as well just stop cooking, because I don’t know if I’ll ever top this one. So I’ll just say this: make this ASAP. You can thank me later.
*Repeat after me: fat free cheese is evil. If you try to use that instead of reduced fat, I take no responsibility in your results. If you want to use full-fat cheese be my guest, but Cabot makes a very nice 50% reduced fat cheddar and pepper jack that melts beautifully and tastes like the real deal.
Jalapeno Popper Mac and Cheese
Ingredients
- 4 ounces dry Radiatore or other small ridged pasta (elbow or shell shapes also work well)
- 1 slice Bacon diced (optional)
- ¼ cup diced Red Onion
- 1 clove Garlic minced
- 8 Jalapeno Peppers seeded and sliced
- 2 Tablespoons Flour
- 1 cup Vegetable Stock
- 4 ounces Reduced Fat Sharp Cheddar Cheese shredded
- 4 ounces Reduced Fat Pepper Jack Cheese shredded
- 4 ounces 1/3 Less Fat Cream Cheese cut into cubes
- ¼ cup Bread Crumbs
Instructions
- Preheat broiler. Bring a large pot of salted water to a boil. Cook pasta according to directions on the package. Drain and set aside.
- While the pasta cooks, prepare the sauce. Add the bacon, if using, to a wide bottomed pot over medium heat. Cook until crisp — about 7 minutes. Remove the bacon, leaving behind any drippings, and drain on a paper towel.
- Add the onion and garlic to the bacon grease and cook until softened — about 3 minutes. (If not using bacon, cook the onions and garlic in 1 Tablespoon of olive oil instead.) Add the jalapenos and cook for another 3 minutes. Stir in the flour. Cook for 1 minute, then add the vegetable stock. Simmer for 5 minutes.
- Slowly stir in the Cheddar and Pepper Jack cheeses, adding a little at a time and letting it melt completely before adding more. Stir in the cream cheese. Mix in the crumbled bacon, if using.
- Combine the cooked pasta and cheese in a shallow baking dish. Sprinkle a thin layer of bread crumbs over the top. Broil 3-5 minutes, or until bread crumb topping is crispy and golden brown.
I never go fat free anymore…has weirdo preservatives in it. Low fat, though, is the way to go!
Man does this sound amazing. I’ve really been craving mac and cheese lately, too…
Lauren this is DEFINITELY a winner! My coworker just had a baby and I think taking a covered dish like this will def make her day!
but i dont think i could have this around for myself– i would literally drink the sauce! (you know i would LOL)
and i agree about the cabot! Great cheese!
I kept running to the kitchen to take “tastes” (aka spoonfulls) of the sauce. It was incredible! I think it could easily be scaled down to make one portion though too. And I bet your coworker will love it!
It does look like it would be pretty easy to scale down to one portion (or a portion and a little extra ;)); my boyfriend doesn’t like poppers, so may not like this either, but it’s right up my alley!! Thank you so much for sending me the link, and so soon after I asked for it, too! I’m gonna love this, thank you, thank you, thank you!!!
lol, this is not helping my mac & cheese craving! Maybe I’ll try it out this weekend.
Wow! That looks amazing! I need that right now!! Bookmarked!
Sounds decadent and delicious. I agree with the fat free cheese suggestion. Awful stuff.
Sam
This is a twist on macatoni and cheese I can sink my teeth into.
Sounds awesome! I love mac and cheese and jalepeno chilis are my favorite. I have never though about combining these 2 together though. Thanks for sharing.
I have made one like this and it is a big hit with my kids…actually even my neighbor like jalapeno mac and cheese… =)
mmm, I love how jalapeno poppers and have been thinking about ways to incorporate the flavors into a dinner dish. I was thinking burgers of some sort – but this mac and cheese sounds amazing, and I was so surprised to see it’s healthier too!
I’m loving this zesty pasta. It must be really flavorful and a nice change from the regular tomato sauce.
This recipe I have to try coz we love the normal Mac and Cheese this one sounds like it brings a whole new look and flavour to the dinner table,thank you for sharing!