Creamy Jalapeño Popper Mac and Cheese

Name: Creamy Jalapeño Popper Mac and Cheese with White Cheddar
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 170 g Cavatappi; 237 mL Milk; 1 unit(s) Jalapeño; 2 unit(s) Cream Cheese; ½ cup Panko Breadcrumbs; 1 cup White Cheddar Cheese, shredded; 2 unit(s) Garlic, cloves; 4 tbsp Butter*; 0.13 tsp Pepper*; 1 tbsp All-Purpose Flour*; 0.13 tsp Salt*

with White Cheddar

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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

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.

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

/ serving 2 people

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

4 tbsp

Butter*

0.13 tsp

Pepper*

1 tbsp

All-Purpose Flour*

0.13 tsp

Salt*

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

•Small Bowl

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Oven-Proof Pan

Cooking Steps

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 the 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!)