Thursday, October 15, 2009

Jalapeño Popper Mac 'n' Cheese

Seriously, what's not to love? Cheese? Good. Pasta? Good. Jalapenos? Good. We decided it could benefit from a panko topping but otherwise was delicious. We would make this again.


Jalapeño Popper Mac 'n' Cheese
Joe's Blog

16 ounces dry cavatappi pasta
2 teaspoons extra-virgin olive oil
3 jalapeño chiles, seeded, ribs removed and thinly sliced
2 serrano chiles, seeded, ribs removed and thinly sliced
2 garlic cloves, minced
1 1/2 cups milk
8 ounces cream cheese, sliced into cubes
2 tablespoons dried minced onion
8 ounces (about 2 cups) shredded Mexican-blend cheese

In a large pot of boiling, salted water, add pasta and cook according to package directions. Drain and place back into the pot off heat.

Meanwhile, in a medium saucepan, heat oil over medium. Stir in jalapeños, serranos and garlic - cook until tender, about 5 minutes. Add to the pot with the drained pasta.

Preheat the broiler.

In the same saucepan, add milk, cream cheese and onion - heat over medium-low, stirring, until very smooth, about 5 minutes. Pour in to the pot with the pasta and add the cheese - season with salt and fresh ground black pepper, tossing well to coat. Scoop mixture into a casserole dish coated with cooking spray. Place under the broiler and bake until lightly browned on top, about 3 to 5 minutes.

Remove and let cool slightly before serving.

Yield: 6 servings

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