Jalapeno Popper Orzo Mac N Cheese Recipes

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CREAMY JALAPENO POPPER MACARONI AND CHEESE



Creamy Jalapeno Popper Macaroni and Cheese image

This pleasantly spicy mac and cheese delivers on its name: The cheesy jalapeno pasta with its crunchy panko bread crumb topping tastes just like poppers!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 12

Kosher salt
1 pound elbow macaroni
8 tablespoons unsalted butter
3 jalapenos, 2 finely chopped and 1 thinly sliced
2 1/2 cups half-and-half
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
1/2 cup pickled jalapenos, finely chopped, and 1/3 cup pickled jalapeno juice
1/2 cup pickled jalapenos, finely chopped, and 1/3 cup pickled jalapeno juice
1/8 to1/4 teaspoon cayenne pepper
1 cup panko bread crumbs

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



Jalapeno Popper Mac 'n Cheese image

With an abundance of jalapenos in the garden, I was looking for new ways to use them, and this popper mac 'n cheese is a great one! This recipe is easily adjustable to add more heat or to take it away. The amount of jalapenos used in this recipe will yield a nice, spicy mac 'n cheese without being too over-the-top spicy. The mac 'n cheese itself is rich and creamy. Enjoy!

Provided by Christina

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h40m

Yield 8

Number Of Ingredients 18

1 (8 ounce) package elbow macaroni
¼ cup butter
1 small onion, diced
5 jalapeno peppers, seeded and minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups 2% milk
½ teaspoon garlic powder
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
2 dashes Worcestershire sauce, or more to taste
1 (8 ounce) package light processed cheese food (such as Velveeta Light®), cubed
2 ounces cream cheese, cubed
1 pinch salt to taste
3 slices bacon
⅓ cup seasoned panko bread crumbs
2 tablespoons grated Parmesan cheese
1 jalapeno pepper, sliced into thin rings

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.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 33.8 g, Cholesterol 44.7 mg, Fat 15.5 g, Fiber 1.4 g, Protein 14.4 g, SaturatedFat 8.8 g, Sodium 785.6 mg, Sugar 6.8 g

BAKED CREAM CHEESE JALAPENO POPPERS



Baked Cream Cheese Jalapeno Poppers image

After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.

Provided by SANDYBREIT

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 35m

Yield 12

Number Of Ingredients 5

8 ounces cream cheese, softened
1 cup finely shredded Cheddar cheese
1 ½ tablespoons taco seasoning mix
12 jalapeno peppers, halved lengthwise and seeded
2 tablespoons fine bread crumbs, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
  • Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
  • Bake until the peppers are just tender, 20 to 30 minutes.

Nutrition Facts : Calories 116.3 calories, Carbohydrate 3 g, Cholesterol 30.7 mg, Fat 9.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 204.7 mg, Sugar 0.8 g

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