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.