Jalapeno Popper Mac N’ Cheese

Jalapeno Popper Mac N’ Cheese

Jalapeno Popper Mac N’ Cheese 


1lb dried  pasta

2 tablespoons unsalted butter

2 jalapenos, diced

2 tablespoons all purpose flour

1 cup milk

1 cup pepper jack cheese

4 ounces cream cheese softened

1/4 - 1/2 teaspoon seasoning salt

2/3 cup panko bread crumbs

2 teaspoons olive oil

kosher salt


Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Cook pasta for 6- 7 minutes or until tender but still has a bite to it. Drain.

Melt the butter in the same pot that you cooked the pasta in. Stir in jalapenos and cook just until softened, about 2 minutes. Whisk in flour. Cook 1 minute. Pour in milk. Stir in pepper jack and cream cheese. Cook until melted. Stir in 1/4 teaspoon of seasoning salt. Stir in pasta. Adjust with more seasoning salt if needed.

Pour macaroni and cheese into a casserole dish. Sprinkle with panko bread crumbs. Drizzle olive oil over the top. Bake for 15 minutes or until pasta is bubbly. Turn on the broiler and broil for 3 - 4 minutes or until panko bread crumbs have browned. Remove from oven, sprinkle lightly with salt.

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