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Andrew Fowler

Jalapeno Popper Mac and Cheese

Print Recipe
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 oven to 375°F; grease 2-quart dish. Cook macaroni in large pot with tablespoon salt to 1 minute short of package time; drain.
  2. Meanwhile, melt sauce butter in saucepan. Cook jalapenos over medium 4 minutes; add garlic 30 seconds.
  3. Add milk and cream cheese; stir over low until smooth. Remove from heat; add Monterey Jack, sauce salt, and pepper.
  4. Fold in macaroni; transfer to dish. Toss panko with topping butter; scatter thinly over pasta.
  5. Bake 20 to 25 minutes until bubbling and golden. Rest 5 minutes.