Jalapeño Popper Mac-n-Cheese
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Jalapeño Popper Mac-n-Cheese

Jalapeño Popper Mac-n-Cheese

with Corn and Bocconcini

Tags:
Veggie
Spicy
Allergens:
Wheat
Milk
Mustard
Barley
Oats
Rye
Sesame
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

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 Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

2 unit(s)

Cream Cheese

(Contains Milk)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

56 g

Baby Spinach

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories900 kcal
Fat47 g
Saturated Fat29 g
Carbohydrate92 g
Sugar10 g
Dietary Fiber7 g
Protein29 g
Cholesterol145 mg
Sodium1170 mg
Trans Fat1.5 g
Potassium750 mg
Calcium900 mg
Iron4 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.

Instructions

1
  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
2
  • Peel, then cut onion into 1/2-inch pieces.
  • Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
  • Roughly chop spinach.
  • Quarter bocconcini.
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl to melt.
  • Add onions, jalapeño and corn to the pan. Cook, stirring occasionally, until softened, 3-4 min.
  • Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper.
4
  • 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.
  • Season with salt and pepper.
5
  • Add rigatoni and sauce to an 8X8 baking dish. Stir to combine.
  • Top with bocconcini quarters. Sprinkle over 1/4 tsp garlic salt (dbl for 4 ppl), then season with pepper.

OR

  • Top with bocconcini quarters, then sprinkle over bread crumbs.
  • Season with 1/4 tsp garlic salt (dbl for 4 ppl), then season with pepper.
  • Broil in the centre of the oven, until cheese melts / topping is golden-brown, 3-4 min.
6
  • Once topping has melted / is golden-brown, let the mac-n-cheese cool for 3-4 min.
  • Divide mac-n-cheese between plates.