Low Carb Jalapeno Popper Mac & Cheese

Low Carb Jalapeno Popper Mac & Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    box (about 16 oz) short noodles**, cooked al dente & set aside

  • 1

    tablespoon olive oil

  • 1

    clove garlic, minced

  • 3-4

    large fresh jalapeño peppers, seeded and diced

  • 1

    cup chicken stock

  • ½

    cup heavy cream

  • 1

    (8oz) block cream cheese

  • 2

    cups shredded cheddar-jack or mexican blend cheese

  • salt & pepper, to taste

  • ½

    cup freshly grated parmesan cheese

  • ½

    cup crushed tortilla chips, optional*

Directions

While the noodles are cooking, heat a large skillet over medium-high heat and preheat the broiler of your oven to Low. In the heated skillet, drizzle in the olive oil & then the jalapeños and garlic, sautéing until tender, about 5 minutes. Reduce the heat to low and stir in the chicken stock, heavy cream & cream cheese, stirring often until melted and smooth. Turn off the heat and stir in the shredded cheese until melted. Taste and add salt & pepper to taste. When the noodles are done, toss them in with the shredded cheese and if your skillet is oven-proof, sprinkle the top with the parmesan cheese. (If your skillet is not oven-proof, or you're not sure, transfer the mixture to a baking dish before sprinkling on the parmesan and placing in the oven.) *If you want to add the tortilla topping, do it now! Broil for 5-10 minutes, watching carefully, until the top is golden and the sauce is bubbling. Let sit for 5 minutes and then serve.


Nutrition

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