Jalapeño Popper Mac N’ Cheese
Prep time: 20 minutes
Cooking time: 15 minutes
Yield: Serves 6 sides
3 tbsp (45 mL) butter
2 tbsp (30 mL) vegetable oil
1 onion, diced
3-4 jalapeños, seeded and diced
1/4 cup (60 mL) flour
2 cups (500 mL) milk
1/2 tsp (3 mL) ground black pepper
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground nutmeg
2 cups (500 mL) Tex-Mex shredded cheese blend, divided
1/2 cup (125 mL) cream cheese
6 cups (1.5 L) cooked macaroni noodles
1/2 cup (125 mL) panko breadcrumbs
- Preheat the oven to 375°F (190°C).
- Heat butter and oil in a medium pot over high heat. Add onions and jalapenos and cook for 2 minutes. Add flour and cook for 30 seconds.
- Lower heat and slowly start adding milk into the flour mixture while continuously whisking. Turn heat back to medium and allow mixture to thicken for 3 minutes, stirring every 30 seconds. Stir in pepper, salt, nutmeg and 1 ½ cups of the shredded cheese, reserve 1/2 cup for later. Stir in cream cheese. Mix noodles into sauce.
- Place Macaroni in an ovenproof cast iron skillet or 2 L casserole dish. Sprinkle breadcrumbs and remaining cheese over top. Bake for 15 minutes, or until the sauce is bubbly and the top has been browned.