Macaroni au fromage et aux jalapenos
2 portions | avec cheddar blanc
Loaded with cream cheese, white cheddar and hot jalapeños, this easy, creamy mac and cheese is sure to become your new weeknight staple.
étiquettes:
Épicé
Allergènes:
Blé
•Lait
•Gluten
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation20 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
170 g
Cavatappis
(Contient Blé)
237 ml
Lait
(Contient Lait)
1 pièce(s)
Jalapeno
2 pièce(s)
Fromage à la crème
(Contient Lait)
½ tasse(s)
Chapelure panko
(Contient Blé)
1 tasse(s)
Cheddar blanc, râpé
(Contient Lait)
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
4 cs
Beurre*
(Contient Lait)
1 cs
Farine tout usage*
(Contient Gluten)
Informations nutritionnelles
Énergie (kcal)1020 kcal
Graisses57 g
dont saturés36 g
Glucides94 g
dont sucres11 g
Fibres5 g
Protéines35 g
Cholestérol160 mg
Sel800 mg
Gras Trans2.5 g
Potassium500 mg
Calcium2050 mg
Fer3.5 mg
Ustensiles
•Passoire
•Petit bol
•Grande casserole
•Cuillères à mesurer
•Verre doseur
•Grande poêle allant au four
Instructions
1
- Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
- Reserve 2 tbsp pasta water, then drain and return cavatappi to the same pot, off heat.
- Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Peel, then mince or grate garlic.
- Melt 2 tbsp butter in a small microwave-safe bowl. Add panko, season with pepper, then stir to combine.
2
- Heat a large oven-proof pan over medium heat.
- When hot, add 2 tbsp butter, then garlic. Cook, stirring often, until fragrant, 2-3 min.
- Sprinkle 1 tbsp flour over top. Cook, stirring often, until toasted, 1 min.
- Add milk to the pan with butter and flour. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Slowly add cheddar cheese and cream cheese, stirring constantly until combined, 1 min.
- Add jalapeños. Season with salt and pepper, then stir to combine.
- Remove the pan from the heat. Set aside.
3
Add reserved pasta water and cavatappi to the pan with cheese sauce.
- (NOTE: If you don't have an oven-proof pan, transfer mac and cheese to a 8x8-inch baking dish.)
- Sprinkle panko mixture over top.
- Bake in the top of the oven until panko mixture is golden-brown, 2-3 min. (NOTE: Keep an eye on mac and cheese so it doesn't burn!)
4
- Allow mac and cheese to cool for 1-2 min before serving.
- Divide jalapeño popper mac and cheese between bowls.