Jalapeño Popper Mac and Cheese recipe. Creamy, cheesy with a kick, I love this new mac and cheese recipe. If you are a fan of Jalapeno Poppers you will love this: Jalapeno Poppers in a main meal form. Mac and Cheese is one of the most comforting dishes and features heavily on this site. I have a classic recipe for Ultimate Mac & Cheese, a meat lovers BBQ Brisket Mac and Cheese and a Scottish inspired Haggis Mac & Cheese. This recipe differs from my others though as it is not made with the classic roux of flour and butter. Instead, I have mainly only used the ingredients found in a Jalapeño Popper: Jalapenos, cream cheese and crunchy breadcrumbs which keeps the flavour as close as possible to a Jalapeno Popper. With some added cheese and a little hot sauce, it becomes a delicious mac and cheese recipe with a difference.
Make it your own
The great thing with making my Jalapeño Popper Mac and Cheese is that you can make it your own. Swap out the cheddar cheese for mozzarella or add more chillies for extra heat. You could even mix through some cooked chicken breasts or crispy bacon. For the hot sauce element, I love using Het Sass in this recipe, a hot sauce made locally in Aberdeenshire. You can buy it here.
Contact Me:
If you have questions about my recipe for Jalapeño Popper Mac and Cheese or any of my other recipes then contact me at kerry@documentingmydinner or over on Instagram.
Jalapeño Popper Mac and Cheese
Ingredients
- 200g Macaroni (or use penne)
- 500g Cream cheese (full fat)
- 200 ml Whole milk
- 200g jar Jalapeños, roughly chopped
- 100 g Cheddar cheese, grated (or use mozzarella)
- 1 tbsp Hot sauce (I used
Het Sass) - 2 handfuls Panko Breadcrumbs
- 1 fresh Jalapeño pepper, finely sliced
- 1/2 Red onion, finely sliced
- Sunflower oil
- Salt and pepper
Instructions
- Cook the macaroni in salted boiling water according to packet instructions, reducing the cooking time by 2 minutes
- In a large saute pan, heat the cream cheese and milk over a low heat until combined. Stir through half of the grated cheese, jalapeños and a couple of tbsp of the pickling juice from the jar (I like mine quite sharp, but taste and adjust to your liking. Season with salt and pepper.
- Once the macaroni is cooked, stir through the sauce and place into serving dishes.
- Heat the grill to high. Grate the remaining cheese over the serving dishes. Top with panko breadcrumbs, red onion and fresh jalapeños. Drizzle with sunflower oil and grill for a couple of minutes until golden brown and bubbling. Serve right away.
