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creamy macaroni with small cooked green jalapeno pieces beneath a thin golden panko crust in a plain baking dish
Melissa Hart

Jalapeno Popper Mac and Cheese

Chopped jalapenos belong throughout the sauce, where every scoop gets some heat, rather than sitting raw on top as a decoration. Soften them before adding the dairy, and use cream cheese to give the filling that familiar popper texture. The panko crust should be thin enough to break with a spoon. A thick dry lid can hide the creamy noodles underneath without adding much to the eating.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 2 tbsp unsalted butter for sauce
  • 3 jalapenos seeded and finely diced
  • 2 garlic cloves minced
  • 2 cups whole milk
  • 6 oz cream cheese cubed
  • 6 oz Monterey Jack cheese grated
  • 1/2 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 3/4 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted, for topping
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 375°F and grease a 2-quart baking dish. Cook macaroni in a large pot of water with the tablespoon salt until 1 minute short of the package time, then drain.
  2. While the pasta cooks, melt the sauce butter in a saucepan. Cook diced jalapenos over medium heat for 4 minutes, then add garlic for 30 seconds.
  3. Add milk and cream cheese and stir over low heat until smooth. Remove from the heat and fold in Monterey Jack, sauce salt and pepper.
  4. Fold in macaroni and transfer to the dish. Toss panko with topping butter and scatter in a thin layer over the pasta.
  5. Bake for 20 to 25 minutes until bubbling and golden on top. Rest for 5 minutes before serving.