Jalapeño Popper Mac 'n Cheese
Description
Mac 'n cheese is upgraded with a creamy, flavorful cheese sauce, spicy jalapeño peppers, and a crispy panko and bacon topping in this popper-style dish that's sure to be a hit!
Ingredients
•
1 (8 ounce) package elbow macaroni
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1/4 cup butter
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1 small onion, diced
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5 jalapeno peppers, seeded and minced
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups 2% milk
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1/2 teaspoon garlic powder
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1/2 teaspoon seasoned salt
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1/4 teaspoon ground black pepper
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2 dashes Worcestershire sauce, or more to taste
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1 (8 ounce) package light processed cheese food (such as Velveeta Light®), cubed
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2 ounces cream cheese, cubed
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1 pinch salt to taste
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3 slices bacon
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1/3 cup seasoned panko bread crumbs
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2 tablespoons grated Parmesan cheese
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1 jalapeno pepper, sliced into thin rings
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 ½-quart baking dish.
2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to pot; set aside.
3
Melt butter in a saucepan over medium heat. Add onion and jalapeños; cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Mix in flour, coating vegetables well. Whisk in milk slowly until smooth. Bring to a simmer, whisking constantly until thickened, about 3 minutes. Reduce heat to low.
4
Season sauce with garlic powder, seasoned salt, black pepper, and Worcestershire sauce. Stir in processed cheese and cream cheese until melted and sauce is smooth, about 5 minutes. Season with salt.
5
Pour macaroni into cheese sauce and stir to coat completely. Pour into the prepared baking dish.
6
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool briefly.
7
Crumble bacon and mix with panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle evenly over macaroni. Top with jalapeño slices.
8
Bake, uncovered, until browned and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.