Low Carb Jalapeno Popper Mac & Cheese
By cecelia26_
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
- 1/2 cup heavy cream
- 1 (8oz) block cream cheese
- 2 cups shredded cheddar-jack or mexican blend cheese
- salt & pepper, to taste
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup crushed tortilla chips, optional*
Details
Adapted from sweetannas.com
Preparation
Step 1
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.
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