JALAPENO MAC AND CHEESE
Many years ago after I had had knee surgery, a friend brought me a big casserole of mac and cheese along with the recipe. I have fiddled with the recipe over the years, most recently adding jalapenos at the request of my son. What an awesome spicy twist! -Teresa Gustafson, Elkton, Maryland
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker., Melt 2 tablespoons butter in a large skillet over medium-high heat. Add jalapenos; cook and stir until crisp-tender, about 5 minutes. Add to slow cooker. Stir in the cheeses, milk, soups, mayonnaise and pepper., Cook, covered, on low for 3 hours or until cheese is melted and mixture is heated through. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.
Nutrition Facts : Calories 428 calories, Fat 27g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 654mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
JALAPENO PEPPER MAC 'N' CHEESE
Make and share this Jalapeno Pepper Mac 'n' Cheese recipe from Food.com.
Provided by NELady
Categories Cheese
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
- In a skillet, heat a drizzle of EVOO over medium heat. Add the jalapenos, serranos and garlic and cook until tender, about 5 minutes. Add to the pasta.
- Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the jack cheese; season with salt and pepper.
- Transfer the pasta to a baking dish and broil until browned, about 3 minutes.
Nutrition Facts : Calories 901.5, Fat 41.7, SaturatedFat 25.3, Cholesterol 121.8, Sodium 514.2, Carbohydrate 94.5, Fiber 4.3, Sugar 8.6, Protein 36.4
CREAMY JALAPENO MAC AND CHEESE
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
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.
JALAPENO POPPER MAC 'N CHEESE
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
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
JALAPENO POPPER ORZO MAC-N-CHEESE
Provided by Rachael Ray : Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the mac-n-cheese: Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain.
- Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapenos, the garlic and onions and cook until the jalapenos and onions are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the Cheddar and cream cheese and stir until melted.
- Combine the orzo with the sauce and transfer to a casserole dish.
- Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapenos and Fresno chiles.
- For the guac salad: Gently toss the tomatoes, avocados, jalapenos and onions on a serving platter. Drizzle with EVOO and lime juice, season with salt and pepper and top with the cilantro.
- Divide the orzo mac-n-cheese among plates and serve with the guac salad.
MAC AND CHEESE JALAPEñO BITES
Watch our video about how to make Mac and Cheese Jalapeño Bites and you'll be racing to the kitchen to make these delicious jalapeño bites in no time.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 30 servings
Number Of Ingredients 7
Steps:
- Prepare Dinner in large saucepan as directed on package. Stir in 1 cup cracker crumbs, egg, bacon and jalapeno peppers until blended. Cool 20 min.
- Shape into 30 balls, using scant 1/4 cup macaroni mixture for each ball. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA cube. Roll in remaining cracker crumbs until evenly coated. Place in single layer on waxed paper-covered baking sheet.
- Heat oil to 375ºF in deep fryer. Add balls, a few at a time; cook 2 min. or until golden brown. Drain well. Serve warm.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
MAC 'N' CHEESE JALAPEñO POPPERS
Yield serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F.
- Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño. Finely chop the tops.
- Place a large pot of water over high heat to boil. When the water reaches a bubble, salt it well and drop in the pasta. Cook to al dente. Drain well.
- While the pasta is cooking, place a medium pot over medium heat with the butter. Add the chopped pepper tops to the butter and cook to soften, 2 to 3 minutes. Sprinkle the flour over the peppers and cook for 1 minute more. Whisk the chicken stock and milk into the mixture and bring up to a bubble. Stir in the mustard, season the sauce with salt and black pepper, and simmer until thickened, 2 to 3 minutes. Remove the pot from the heat and stir in 1 cup of the cheese until melted. Add the pasta to the cheese sauce and stir to combine.
- Mound up spoonfuls of the mac 'n' cheese in the peppers and place the peppers in a baking dish. Sprinkle the remaining cheese and the bread crumbs over the filling, and bake until the tops are golden brown and the peppers are tender, about 15 minutes.
JALAPEñO PEPPERS MAC & CHEESE
Love jalapeño pepper items at your favorite restaurant? If so, then you're sure to love this mac and cheese that has the fiery good stuff baked right in!
Provided by My Food and Family
Categories Home
Time 32m
Yield 4 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Cook Macaroni in large saucepan as directed on package; drain. Do not return macaroni to pan.
- Melt butter in same saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk; cook 1 to 2 min. or until thickened, stirring constantly. Add Cheese Sauce, jalapeños, chipotle peppers and macaroni; mix well.
- Spoon macaroni mixture into 1-1/2-qt. casserole sprayed with cooking spray; top with bread crumbs.
- Bake 8 to 10 min. or until bread crumbs are lightly browned. Sprinkle with onions.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
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- Cook the macaroni in boiling water with a pinch of salt until the pasta is al dente. Remove from heat and drain.
- In a medium pan, heat the olive oil and sauté the jalapeño peppers, garlic and onions for 2 to 3 minutes. Remove from heat and set aside.
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- In a small saucepan, heat 1 tsp olive oil over MED heat. Add panko and stir around until coated and panko is starting to brown. Set aside.
- Preheat oven to 350 F degrees. Lightly grease a 3 qt baking dish (like a 9x13 pan), and set aside. Boil a large stockpot of water and cook pasta until 1 minute shy of al dente. Drain and toss pasta in a drizzle of olive oil to prevent sticking.
- Add butter to a large saucepan and heat over MED heat. Add jalapeños and onion, and cook 2 minutes. Add garlic and cook 1 minute, stirring often.
- Add flour and stir to combine. Cook 1-2 minutes to get rid of the raw flour taste. Pour in heavy cream and milk, whisking to combine so lumps from the flour mixture are gone. Cook several minutes until thickened, stirring very often.
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