BAKED JALAPEÑO POPPER MAC AND CHEESE

Everything you love about spicy jalapeño poppers, plus comforting and rich Mac and cheese. It’s a culinary match made in heaven!

INGREDIENTS

1 tsp olive oil
1/2 cup panko breadcrumbs
1 box (16 oz) dried short cut pasta (cavatappi, elbow, rotini, penne, etc)
4 Tbsp unsalted butter
2-3 fresh jalapeños, seeds and ribs removed, diced

1/3 cup diced yellow onion
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups heavy cream (or half and half)
1 cup whole milk
4 oz cream cheese, softened to room temperature (and cubed)
2 cups shredded mozzarella cheese, divided
2 cups shredded or diced white American cheese, divided
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground cumin
8 slices bacon, divided

INSTRUCTIONS

In a small saucepan, heat 1 tsp olive oil over MED heat. Add panko and stir around until coated and panko is starting to brown. Set aside.
Preheat oven to 350 F degrees. Lightly grease a 3 qt baking dish (like a 9x13 pan), and set aside. Boil a large stockpot of water and cook pasta until 1 minute shy of al dente. Drain and toss pasta in a drizzle of olive oil to prevent sticking.
Add butter to a large saucepan and heat over MED heat. Add jalapeños and onion, and cook 2 minutes. Add garlic and cook 1 minute, stirring often.

You can find complete recipes HERE