Jalapeno Popper Macaroni and Cheese
Jalapeno Popper Macaroni and Cheese is one of our favorite cozy winter meals. Although it’s actually spring, our weather today is as cold as any winter day. So, I want to make a hot winter meal tonight to warm us up. I start this dish by making a creamy, cheesy sauce for the macaroni. Then, I stir in lots of jalapenos and cheddar cheese. Finally, I top these cozy skillets with lots of crumbled bacon. We like this meal for several reasons. First of all, I like that this dish can be made ahead of time and then be easily reheated. Secondly, I like that macaroni and cheese freezes so well. So, any leftovers can be frozen and then microwaved quickly. And, finally, we all love the rich and creamy flavors in this dish.
The Equipment I Used
- Individual Skillets- I used 6 four- inch cast iron skillets this time. But you could also use one big 11×9 casserole, or 6 cocottes or ramekins.
- A Food Processor- You’ll need this to make the breadcrumbs.
The Ingredients Needed for Jalapeno Popper Macaroni and Cheese
- Macaroni- I used elbow macaroni, but you could also use rotini or another pasta shape.
- Butter- Irish butter is my favorite, but you can use any butter that you like.
- Onions- A little onion adds lots of great flavor to the cheese sauce.
- Flour- Use all- purpose flour to thicken the sauce.
- Chicken Stock- I always use my homemade chicken stock. The recipe is below.
- Heavy Cream- Use heavy cream, not light cream or half and half. However, you can replace the cream with extra creamy oat milk.
- Jalapenos- Be sure to remove the seeds and membranes.
- Cheddar- For good flavor, use extra sharp cheddar. I like the Cracker Barrel brand.
- White Bread- To make the crumbs, I recommend a white bread such as Pepperidge Farms.
- Bacon- Use a good quality bacon. I like the Niman Ranch brand.
How I Made my Mac and Cheese
- First, I cooked the veggies until they were nice and soft.
- Then, I boiled my macaroni. Be sure to not overcook it.
- Finally, I made the cheese sauce and baked my casserole.
If you like jalapeno poppers, you need to try this decadent and delicious Jalapeno Popper Macaroni and Cheese.
Jalapeno Popper Macaroni and Cheese
Macaroni and Cheese with extra sharp cheddar cheese, jalapeno peppers, and bacon.
Equipment
- Food processor
Ingredients
- 3 cups elbow macaroni
- 6 tbsp. unsalted butter
- 1 small onion, minced
- 1 cup diced jalapeno peppers, seeded and minced
- 2 tbsp. all purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- ½ tsp. each kosher salt and chili powder
- ¼ tsp. black pepper
- 2 beaten eggs
- 3 cups extra sharp cheddar cheese, grated
- 2 cups cubed white bread
- ¼ tsp. paprika
- 6 slices cooked bacon, crumbled
Instructions
- Preheat the oven to 350 degrees.
- Boil the macaroni for the time indicated on the box, and drain it well.
- Meanwhile, in a Dutch oven, on medium heat, melt four tablespoons of the butter and cook the onions and peppers until they're soft.
- Add the flour to the vegetables and cook for two minutes. Then, add the chicken stock and cream and cook for two more minutes. Add the salt, pepper, and chili powder. Remove the pot from the heat.
- Stir a half cup of the white sauce into a bowl with the beaten eggs. This is to temper, or heat up, the eggs so that they don't scramble in the hot sauce. Then, add the warmed- up eggs to the pot of white sauce. Stir in the macaroni and two cups of cheese and pour it into a a greased 9 by 11 casserole, or 6 individual cocottes or ramekins or skillets. Top with the last cup of cheddar cheese.
- In a small skillet melt the rest of the butter. In a food processor, pulse the bread into crumbs, and then cook with the paprika in the butter for three minutes.
- Scatter the breadcrumbs over the macaroni and cheese and bake for thirty minutes. Top with the crumbled bacon and some additional jalapeno if you like.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
