Creamy Jalapeño Popper Mac and Cheese
Serves 2 | with White Cheddar
Loaded with cream cheese, white cheddar and hot jalapeños, this easy, creamy mac and cheese is sure to become a new weeknight staple.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Cheddar Cheese, shredded
Not included in your delivery
Before starting, add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Preheat the broiler to high. Wash and dry all produce. 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.
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 heat. Set aside.
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!)
Allow mac and cheese to cool for 1-2 min before serving. Divide jalapeño popper mac and cheese between bowls.