Jalapeno Popper Mac and Cheese

Ingredients

• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 2 cups heavy cream
• 1 cup half-and-half
• 2 cups shredded cheddar, divided use
• 16 oz dried cavatappi pasta, cooked al dente
• 1 tbsp olive oil
• 1/3 cup diced onion
• 3 cloves garlic, minced
• 2 to 3 fresh jalapeno peppers, seeded, minced
• 8 oz cream cheese, frozen and cubed
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup crushed jalapeno cheddar Cheetos
• ½ cup French’s crispy jalapenos
• Optional: 8 slices bacon, cooked, crumbled

Preparation

1. Make roux: Melt butter in medium pan; whisk in flour and cook, stirring for one minute to two minutes. Add cream and half-and-half; cook until thickened. Off heat, add half of cheddar cheese. Transfer sauce to slow cooked; add cooked pasta.
2. Sauté onions, garlic and jalapenos in oil until soft; add to slow cooker along with cream cheese, salt and pepper. Mix well; top with remaining cheddar. Cover and cook on low for 30 minutes.
3. For service, top with crushed Cheetos, French’s jalapenos and bacon. Terio uses a slow cooker for this spiced-up comfort-food classic. It also can be baked.

• Servings: 8
• Type: Lunch, Dinner
• Categories: Recipes, VOL 7 - ISSUE 3 • SUMMER 2019
• Tags: Dinner, Lunch, Side
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