Jalapeno Popper Mac and Cheese
If you like jalapeño poppers, you have to try this mac and cheese with all the flavor and crunch of the appetizer favorite, intermingled with artisan Della Terra pasta.
Ingredients
1 (12) ounce package Della Terra Campanelle pasta
1 lb. Bar-S Thick-Cut Bacon, cooked crisp and crumbled
1 stick Hiland Dairy Butter
1/2 C. Shawnee Mills All Purpose Flour
1 C. Hiland Dairy whole milk
1 C. Hiland Dairy Half-and-Half
1 (8 oz.) package cream cheese, cut into 1-inch cubes
2 C. Lovera’s Caciocavera cheese, shredded
2 C. shredded cheddar cheese
1 tsp. kosher salt and fresh cracked black pepper
1/4 C. Ace in the Bowl Salsa
2 jalapeños, sliced
1/2 C. panko bread crumbs
Cook pasta according to package directions. As pasta is cooking, cook bacon until crisp, and then crumble.
Melt butter over medium heat in a large saucepan. Add flour, stirring for about 2 minutes or until light brown. Gradually add milk and half and a half, stirring constantly. Bring to a boil until thickened and smooth.
Remove from heat, and add cream cheese, Lovera’s cheese, cheddar, salt, and pepper. Stir until cheese is completely melted.
In a large bowl, combine pasta with cheese sauce. Fold in crumbled bacon and salsa. Pour into a buttered 9-by-13-inch baking dish. Top with sliced jalapeños and sprinkle with breadcrumbs.
Bake in a preheated 400-degree oven for 30-40 minutes, or until top is bubbly and golden brown.