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.
étiquettes:
Épicé
Allergènes:
Blé
•Lait
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 préparation15 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
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*
1 cs
Farine tout usage*
4 cs
Beurre*
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
•Cuillères à mesurer
•Petit bol
•Grande poêle allant au four
•Plat de cuisson de 20x20 cm
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.