Creamy Jalapeno Popper Macaroni And Cheese Recipes

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CREAMY JALAPENO POPPER MAC AND CHEESE - RECIPE



Creamy Jalapeno Popper Mac and Cheese - Recipe image

This jalapeno popper mac and cheese recipe is extra creamy with loads of cheese, bacon and jalapeno peppers, with just the right amount of spice. This is a no-bake version. Come and get it!

Provided by Mike Hultquist

Categories     Appetizer     Main Course     Side Dish

Time 20m

Number Of Ingredients 15

1 pound noodles (I used cavatapi, but you can use similar noodles)
8 slices bacon (chopped)
3 jalapeno peppers (chopped)
2 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup crema or sour cream
4 ounces cream cheese
1 tablespoon paprika
1 teaspoon cumin
Salt and pepper to taste
1 tablespoon of your favorite hot sauce (or more, as desired!)
8 ounces Monterrey Jack cheese (shredded)
8 ounces cheddar cheese (shredded)
FOR GARNISH: Extra jalapeno slices, spicy chili flakes, fresh chopped parsley

Steps:

  • Cook the bacon and jalapeno peppers in a pan until the bacon becomes crispy, about 6-7 minutes. Remove with a slotted spoon and reserve, saving the bacon grease in the pan.
  • While the bacon and jalapeno peppers are cooking, boil the noodles in salted water until al dente, about 10 minutes or so.
  • Stir the butter into the pan and let it melt with the rendered bacon fat over medium-low heat.
  • Stir in the flour until a roux forms. Cook it about 5 minutes, until it starts to brown.
  • Add the milk and sour cream and stir until it thickens up, only a few minutes.
  • Add the cream cheese, paprika, cumin, salt and pepper and hot sauce and swirl until the cream cheese melts through.
  • Add the shredded cheese a bit at a time, swirling until all of the cheese is incorporated.
  • Drain the noodles, then stir them and the reserved bacon and jalapenos into the pan until they are completely covered.
  • Garnish and serve!

Nutrition Facts : Calories 682 kcal, Carbohydrate 50 g, Protein 27 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 111 mg, Sodium 726 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CREAMY JALAPENO MAC AND CHEESE



Creamy Jalapeno Mac and Cheese image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
1 pound elbow macaroni
1 stick (8 tablespoons) unsalted butter
1/3 cup panko breadcrumbs
1 1/2 cups half-and-half
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
3 cups shredded sharp Cheddar
8 ounces processed cheese such as Velveeta, cut into 1/2-inch pieces
1/3 cup chopped pickled jalapenos
2 tablespoons chopped fresh cilantro

Steps:

  • Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions; drain.
  • Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the panko and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl.
  • Combine the half-and-half, mustard, garlic powder and remaining 6 tablespoons butter in the saucepan and bring to a bare simmer over medium-high heat. Add the Cheddar and processed cheese and stir until smooth. Stir in the macaroni and jalapenos and season with salt. Transfer to a serving bowl and sprinkle with the panko and cilantro.

CREAMY JALAPENO POPPER MACARONI AND CHEESE



Creamy Jalapeno Popper Macaroni and Cheese image

This pleasantly spicy mac and cheese delivers on its name: The cheesy jalapeno pasta with its crunchy panko bread crumb topping tastes just like poppers!

Provided by Food Network Canada

Categories     cheese,dinner,Main,pasta

Time 50m

Yield 8-12 servings

Number Of Ingredients 11

Kosher salt
1 lb(s) elbow macaroni
8 Tbsp unsalted butter
3 jalapenos, 2 finely chopped and 1 thinly sliced
2 ½ cups half-and-half
1 lb(s) cream cheese, room temperature
8 oz sharp Cheddar, shredded (about 3 cups)
3 oz Gruyere, shredded (about 1 cup)
½ cup pickled jalapenos, finely chopped, and ⅓ cup pickled jalapeno juice
⅛ - ¼ tsp cayenne pepper
1 cup panko bread crumbs

Steps:

  • Set an oven rack 6 inches from the heat source and preheat the oven to 425ºF.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
  • Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
  • Wipe out the saucepan and add the half-and-half. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni and reserved pasta water and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

CREAMY JALAPENO POPPER MACARONI AND CHEESE



Creamy Jalapeno Popper Macaroni and Cheese image

I dare you to bring this to a potluck or backyard bbq. I guarantee there will be nothing left. With adaptations from Food Network Kitchen.

Provided by gailanng

Categories     Cheese

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 12

salt
1 lb elbow macaroni
8 tablespoons salted butter
3 jalapenos, 2 finely chopped and 1 thinly sliced (I strongly suggest to keep a few seeds)
2 1/2 cups half-and-half
1 lb cream cheese, room temperature
8 ounces sharp cheddar cheese, shredded (about 3 cups)
3 ounces gruyere, shredded (about 1 cup)
1/2 cup pickled jalapeno pepper, finely chopped
1/3 cup juice from pickled jalapeno pepper
1/8-1/4 teaspoon cayenne pepper (optional)
1 cup panko breadcrumbs or 1 cup plain breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
  • Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
  • Wipe out the saucepan and add the half-and-half. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere cheese until all the cheese is melted and the sauce is smooth.
  • Add the macaroni and reserved pasta water and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a lightly buttered 13x9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 15-20 minutes.

Nutrition Facts : Calories 823.2, Fat 54.3, SaturatedFat 32, Cholesterol 162.6, Sodium 866.1, Carbohydrate 59.3, Fiber 3, Sugar 5, Protein 25.4

JALAPENO POPPER MAC 'N CHEESE



Jalapeno Popper Mac 'n Cheese image

With an abundance of jalapenos in the garden, I was looking for new ways to use them, and this popper mac 'n cheese is a great one! This recipe is easily adjustable to add more heat or to take it away. The amount of jalapenos used in this recipe will yield a nice, spicy mac 'n cheese without being too over-the-top spicy. The mac 'n cheese itself is rich and creamy. Enjoy!

Provided by Christina

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h40m

Yield 8

Number Of Ingredients 18

1 (8 ounce) package elbow macaroni
¼ cup butter
1 small onion, diced
5 jalapeno peppers, seeded and minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups 2% milk
½ teaspoon garlic powder
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
2 dashes Worcestershire sauce, or more to taste
1 (8 ounce) package light processed cheese food (such as Velveeta Light®), cubed
2 ounces cream cheese, cubed
1 pinch salt to taste
3 slices bacon
⅓ cup seasoned panko bread crumbs
2 tablespoons grated Parmesan cheese
1 jalapeno pepper, sliced into thin rings

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
  • 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.
  • Melt butter in a saucepan over medium heat. Add onion and jalapenos; 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.
  • 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.
  • Pour macaroni into cheese sauce and stir to coat completely. Pour into the prepared baking dish.
  • 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.
  • Crumble bacon and mix with panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle evenly over macaroni. Top with jalapeno slices.
  • Bake, uncovered, until browned and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 33.8 g, Cholesterol 44.7 mg, Fat 15.5 g, Fiber 1.4 g, Protein 14.4 g, SaturatedFat 8.8 g, Sodium 785.6 mg, Sugar 6.8 g

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