Jalapeño-Popper Mac-n-Cheese
with Corn and Bocconcini
Love jalapeño poppers? We do to, and with this popular appy inspired dinner, you can indulge all you like!
Ingredients: Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Thaw-friendly corn (corn, modified vinegar) • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Jalapeno pepper • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Rigatoni
(Contains Wheat)
1 unit(s)
Jalapeño
113 mL
Cream
(Contains Milk)
100 g
Bocconcini Cheese
(Contains Milk)
113 g
Corn Kernels
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
2 unit(s)
Cream Cheese
(Contains Milk)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
56 g
Baby Spinach
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 2/3 cup (1 1/3 cups) pasta water, then drain and return rigatoni to the same pot, off heat.
- Quarter bocconcini.
- Roughly chop spinach.
- Core, then finely chop jalapeño, removing half the seeds for less heat if desired. (TIP: We suggest using gloves when prepping jalapeños!)
- Heat a large oven-proof pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
- Add panko. Toast, stirring constantly, until lightly golden, 1-2 min.
- Season with 1/8 tsp (1/4 tsp) garlic salt and pepper.
- Transfer to a small bowl.
- Add 1 tbsp (2 tbsp) butter, then swirl to melt.
- Add jalapeños and corn to the pan. Cook, stirring occasionally, until softened, 3-4 min.
- Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Sprinkle Cream Sauce Blend over veggies. Cook, stirring often, until mixture coats veggies, 30 sec.
- Add cream, cream cheese and reserved pasta water. Cook, stirring often, until sauce thickens slightly, 3-4 min.
- Add spinach. Cook, stirring often, until spinach wilts, 1-2 min.
- Top with bocconcini quarters, then sprinkle over panko.
- Broil in the centre of the oven, until cheese melts and topping is golden-brown, 3-4 min.
- Once the topping has melted and is golden-brown, let mac-n-cheese cool for 3-4 min.
- Divide mac-n-cheese between plates.