Jalapeño Peppers Mac Cheese Food

JALAPENO MAC AND CHEESE

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker., Melt 2 tablespoons butter in a large skillet over medium-high heat. Add jalapenos; cook and stir until crisp-tender, about 5 minutes. Add to slow cooker. Stir in the cheeses, milk, soups, mayonnaise and pepper., Cook, covered, on low for 3 hours or until cheese is melted and mixture is heated through. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.

CREAMY JALAPENO MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions; drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the panko and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl.
• Combine the half-and-half, mustard, garlic powder and remaining 6 tablespoons butter in the saucepan and bring to a bare simmer over medium-high heat. Add the Cheddar and processed cheese and stir until smooth. Stir in the macaroni and jalapenos and season with salt. Transfer to a serving bowl and sprinkle with the panko and cilantro.

CREAMY JALAPENO POPPER MACARONI AND CHEESE

Steps:

• Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
• Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
• Wipe out the saucepan and add the half-and-half. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni and reserved pasta water and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

JALAPENO POPPER MAC 'N CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to pot; set aside.
• Melt butter in a saucepan over medium heat. Add onion and jalapenos; cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Mix in flour, coating vegetables well. Whisk in milk slowly until smooth. Bring to a simmer, whisking constantly until thickened, about 3 minutes. Reduce heat to low.
• Season sauce with garlic powder, seasoned salt, black pepper, and Worcestershire sauce. Stir in processed cheese and cream cheese until melted and sauce is smooth, about 5 minutes. Season with salt.
• Pour macaroni into cheese sauce and stir to coat completely. Pour into the prepared baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool briefly.
• Crumble bacon and mix with panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle evenly over macaroni. Top with jalapeno slices.
• Bake, uncovered, until browned and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.

JALAPEñO PEPPERS MAC & CHEESE

Steps:

• Heat oven to 425ºF.
• Cook Macaroni in large saucepan as directed on package; drain. Do not return macaroni to pan.
• Melt butter in same saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk; cook 1 to 2 min. or until thickened, stirring constantly. Add Cheese Sauce, jalapeños, chipotle peppers and macaroni; mix well.
• Spoon macaroni mixture into 1-1/2-qt. casserole sprayed with cooking spray; top with bread crumbs.
• Bake 8 to 10 min. or until bread crumbs are lightly browned. Sprinkle with onions.

JALAPENO MAC & CHEESE

Steps:

• Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, drain. Return to the pan you boiled it in and set aside. (Toss in a little butter or olive oil to help keep the noodles from sticking together if it's going to be awhile before you make the sauce)
• In a medium saucepan over medium heat, melt the butter.
• Add the flour, dry mustard, salt, and black pepper. Whisk constantly over medium heat for about three minutes.
• Continue stirring with the whisk and slowly pour in the milk.
• Whisk frequently for about 5 minutes, and then constantly for another 5 minutes or so, until the sauce heats and thickens.
• Remove from heat and stir in 1 cup of the smoked cheddar, 1 cup of the medium cheddar, jalapeno peppers, and Tabasco sauce, stirring until the cheese has melted.
• Pour the cheese sauce over the pasta and toss gently until coated.
• Add half the noodles to a two quart casserole dish and sprinkle on half of the remaining cheeses.
• Add the remaining pastas and sprinkle on the remaining cheese.
• Bake at 375 degrees Fahrenheit.for about 25-30 minutes or until bubbly and golden brown.

JALAPENO POPPER ORZO MAC-N-CHEESE

Steps:

• For the mac-n-cheese: Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain.
• Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapenos, the garlic and onions and cook until the jalapenos and onions are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the Cheddar and cream cheese and stir until melted.
• Combine the orzo with the sauce and transfer to a casserole dish.
• Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapenos and Fresno chiles.
• For the guac salad: Gently toss the tomatoes, avocados, jalapenos and onions on a serving platter. Drizzle with EVOO and lime juice, season with salt and pepper and top with the cilantro.
• Divide the orzo mac-n-cheese among plates and serve with the guac salad.

JALAPENO PEPPER MAC 'N' CHEESE

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
• In a skillet, heat a drizzle of EVOO over medium heat. Add the jalapenos, serranos and garlic and cook until tender, about 5 minutes. Add to the pasta.
• Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the jack cheese; season with salt and pepper.
• Transfer the pasta to a baking dish and broil until browned, about 3 minutes.

JALAPENO MACARONI & CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in medium sauce pan.
• Saute minced jalapenos, garlic,& onion until tender.
• Add flour,pepper, cumin, and cayenne and stir mixture for two minutes.
• Gradually add milk until smooth and creamy.
• Simmer for 15-20 minutes, stirring from time to time.
• Cook macaroni until tender (if you haven't prepared already).
• Drain macaroni.
• Add shredded cheese to sauce and stir until melted.
• Add sauce to macaroni in a buttered casserole dish.
• Top with bread crumbs and bake until top is brown and bubbly.