Jalapeño Popper Mac and Cheese
Jalapeño Popper Mac and Cheese
Ingredients:
Mac and Cheese Base:
16 oz elbow macaroni (or any short, tubular pasta), cooked until just shy of al dente
1 tablespoon extra-virgin olive oil (for coating the pasta)
6 tablespoons unsalted butter
2 fresh jalapeños, seeded and finely diced
⅓ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
6 oz cream cheese, cubed and softened
2 teaspoons TABASCO® or other hot pepper sauce
4 cups sharp cheddar cheese, shredded
1½ cups low-moisture mozzarella cheese, shredded
12 oz cooked bacon, crumbled
Crispy Topping:
1½ cups panko breadcrumbs
4 tablespoons melted butter
½ cup freshly shredded Parmesan cheese
¼ teaspoon smoked or regular paprika
Instructions:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside. In a large bowl, combine the shredded cheddar and mozzarella cheeses. Set aside.
Cook the pasta until just under al dente, following the package directions. Drain well, transfer to a large bowl, and toss with olive oil to prevent sticking. Let cool slightly.
Prepare the cheese sauce: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced jalapeños and sauté for 2 minutes until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly, until the roux is golden and bubbling.
Slowly add the milk and heavy cream, whisking constantly to ensure a smooth texture. Bring to a light simmer and continue cooking for 2 more minutes, until slightly thickened.
Add the cream cheese and TABASCO® Sauce, whisking until the cream cheese melts completely into the sauce.
Stir in 2 cups of the shredded cheese blend and whisk until smooth. Add another 1½ cups of cheese and whisk again until the sauce is thick and creamy.
Combine the sauce with the pasta, stirring until the noodles are evenly coated.
Assemble the dish: Spread half of the mac and cheese into the prepared baking dish. Layer with 2 cups of the reserved cheese and two-thirds of the crumbled bacon. Spoon the remaining mac and cheese over the top.
Make the topping: In a small bowl, mix the panko crumbs, melted butter, Parmesan, and paprika. Sprinkle evenly over the top of the casserole.
Bake uncovered for 30 minutes, or until bubbly and golden brown. Garnish with the remaining bacon and optional jalapeño slices. Serve hot.
