Macaroni au fromage et aux jalapenos
2 portions | avec cheddar blanc- Blé
- Lait
- Gluten
Ingrédients: Lait 2 % • Cavatappis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Cheddar blanc (lait) (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Jalapeno • Ail.
Ingrédients
170 g
Cavatappis
(Contient: Blé)
237 ml
Lait
(Contient: Lait)
1 pièce(s)
Jalapeno
2 pièce(s)
Fromage à la crème
(Contient: Lait)
½ tasse(s)
Chapelure panko
(Contient: Blé)
1 tasse(s)
Cheddar blanc, râpé
(Contient: Lait)
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
4 cs
Beurre*
(Contient: Lait)
1 cs
Farine tout usage*
(Contient: Gluten)
Ustensiles
Instructions
- 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.
