Macaroni au fromage et aux jalapenos
2 portions | avec cheddar blanc
Ingrédients : Lait 2 % (lait partiellement écrémé, palmitate de vitamine A, vitamine D3) (lait) • Cavatappis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Cheddar blanc (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) (lait) • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Jalapeno • Ail.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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.
