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
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
1 tbsp
All-Purpose Flour*
0.13 tsp
Pepper*
4 tbsp
Butter*
0.13 tsp
Salt*
Nutrition Values
Calories1040 kcal
Fat57 g
Saturated Fat36 g
Carbohydrate91 g
Sugar11 g
Dietary Fiber5 g
Protein38 g
Cholesterol160 mg
Sodium800 mg
Trans Fat2.5 g
Potassium400 mg
Calcium1850 mg
Iron2.5 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
1
- 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.
2
- 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.
3
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!)
4
- Allow mac and cheese to cool for 1-2 min before serving.
- Divide jalapeño popper mac and cheese between bowls.
