🌶️Baked Jalapeño Popper Mac and Cheese 🧀

Ingredients:

1 lb elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

4 jalapeños, seeded and diced

1/2 cup cream cheese, softened

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup panko breadcrumbs

2 tablespoons melted butter

1/4 cup grated Parmesan cheese

Directions:

Preheat the oven to 350°F (175°C).

Cook macaroni according to package instructions until al dente; drain and set aside.

In a large saucepan, melt 2 tablespoons of butter over medium heat. Stir in flour to create a roux and cook for 2 minutes.

Gradually whisk in milk and heavy cream, and bring to a simmer. Cook until the mixture thickens.

Reduce heat to low and add shredded cheddar, Monterey Jack cheese, cream cheese, diced jalapeños, garlic powder, and onion powder. Stir until the cheeses are melted and the sauce is smooth. Season with salt and pepper.

Combine cheese sauce with cooked macaroni, then transfer to a greased baking dish.

In a small bowl, mix panko breadcrumbs with 2 tablespoons of melted butter and grated Parmesan cheese. Sprinkle this mixture over the macaroni.

Bake for 20-25 minutes, or until the top is golden and crispy.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 670 kcal | Servings: 8 servings

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