Jalapeño Popper Mac and Cheese
Recipe - The Fairway Market Corporate
Jalapeño Popper Mac and Cheese
Prep Time10 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1 lb pasta shells
1 16-oz package of bacon
4 tbsp unsalted butter
3 jalapeños, 2 minced 1 sliced
1 tsp garlic powder
¼ cup flour
2½ cups heavy cream
1 cup chicken broth, divided
4 oz cream cheese
5 oz shredded pepper jack cheese
4 oz shredded sharp cheddar cheese
20 butter-round crackers
Directions
- Heat a wide skillet over medium heat. Once hot, place the bacon in a single layer and cook for 4–5 minutes per side, flipping when golden brown. Cook the bacon in batches if needed to avoid overcrowding the pan. Remove and drain on a paper towel. Once cooled and crispy, chop.
- Cook the pasta according to package instructions in salted water. Drain and set aside.
- Preheat the oven to 400°F.
- In a separate large sauté pan or braiser over medium-low heat, add the butter. Once melted, add the minced jalapeño and garlic powder. Cook for 2–3 minutes, stirring every few seconds to ensure even cooking. Add in the flour to make a roux and cook for another 3 minutes.
- Pour in the heavy cream and ½ cup of the chicken broth. Vigorously whisk to combine to eliminate any lumps. Once smooth, add the cream cheese. Bring to a simmer and cook for 5–6 minutes to melt the cream cheese and thicken the sauce.
- Turn off the heat, add 4 oz of the pepper jack and all the cheddar, and mix to melt and combine.
- Add in ¾ of the chopped bacon and all of the pasta. Toss to coat. If the sauce is too thick, add the remaining ½ cup of chicken broth. Transfer to a baking dish, or if the pan is oven-safe to 400°F, keep it in the pan.
- Top with crushed butter-round crackers, the remaining bacon, the last 1 oz of pepper jack, and the sliced jalapeño. Bake for 15 minutes, or until the cheese on top has melted.
10 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Directions
- Heat a wide skillet over medium heat. Once hot, place the bacon in a single layer and cook for 4–5 minutes per side, flipping when golden brown. Cook the bacon in batches if needed to avoid overcrowding the pan. Remove and drain on a paper towel. Once cooled and crispy, chop.
- Cook the pasta according to package instructions in salted water. Drain and set aside.
- Preheat the oven to 400°F.
- In a separate large sauté pan or braiser over medium-low heat, add the butter. Once melted, add the minced jalapeño and garlic powder. Cook for 2–3 minutes, stirring every few seconds to ensure even cooking. Add in the flour to make a roux and cook for another 3 minutes.
- Pour in the heavy cream and ½ cup of the chicken broth. Vigorously whisk to combine to eliminate any lumps. Once smooth, add the cream cheese. Bring to a simmer and cook for 5–6 minutes to melt the cream cheese and thicken the sauce.
- Turn off the heat, add 4 oz of the pepper jack and all the cheddar, and mix to melt and combine.
- Add in ¾ of the chopped bacon and all of the pasta. Toss to coat. If the sauce is too thick, add the remaining ½ cup of chicken broth. Transfer to a baking dish, or if the pan is oven-safe to 400°F, keep it in the pan.
- Top with crushed butter-round crackers, the remaining bacon, the last 1 oz of pepper jack, and the sliced jalapeño. Bake for 15 minutes, or until the cheese on top has melted.
