Creamy Jalapeño Popper Mac and Cheese
with White Cheddar
Loaded with cream cheese, white cheddar and hot jalapeños this easy, creamy mac and cheese is sure to become your new weeknight staple.
Tags:
Spicy
Allergens:
Wheat
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time15 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
170 g
Cavatappi
(Contains Wheat)
237 mL
Milk
(Contains Milk)
1 unit(s)
Jalapeño
2 unit(s)
Cream Cheese
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Garlic, cloves
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
All-Purpose Flour*
4 tbsp
Butter*
Nutrition Values
Calories1020 kcal
Fat57 g
Saturated Fat36 g
Carbohydrate94 g
Sugar11 g
Dietary Fiber5 g
Protein35 g
Cholesterol160 mg
Sodium800 mg
Trans Fat2.5 g
Potassium500 mg
Calcium2050 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Measuring Spoons
•Small Bowl
•Large Oven-Proof Pan
•8x8" Baking Dish
Instructions
1
- Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
- Reserve 2 tbsp (4 tbsp) pasta water, then drain and return cavatappi to the same pot, off heat.
2
- 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 (4 tbsp) butter in a small microwave-safe bowl. Add panko, season with salt and pepper, then stir to combine.
3
- Heat a large oven-proof pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter, then garlic. Cook, stirring often, until fragrant, 2-3 min.
- Sprinkle 1 tbsp (2 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.
4
- 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!)
5
- Allow mac and cheese to cool for 1-2 min before serving.
- Divide jalapeño popper mac and cheese between bowls.
