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 your new weeknight staple.
Ingredients: 2% Milk (partly skimmed milk, vitamin A palmitate, vitamin D3) (milk) • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Jalapeno pepper • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
0.13 tsp
Salt*
0.13 tsp
Pepper*
4 tbsp
Butter*
(Contains: Milk)
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
Nutrition Values
Utensils
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!)
- Allow mac and cheese to cool for 1-2 min before serving.
- Divide jalapeño popper mac and cheese between bowls.
