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
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