Jalapeño Popper Mac and Cheese

By ShoDav

Ingredients

• 1 pound whole wheat pasta of choice (I loved using these medium shells!)
• 2 Tbsp butter
• 2 Tbsp whole wheat flour
• 2 cups milk
• 4 ounces fire-roasted and peeled chopped green chiles
• 4 ounces pickled jalapeños
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 2 cups sharp cheddar cheese
• 2 ounces cream cheese
• 1/4 cup breadcrumbs
• 1/4 cup Parmesan cheese

Details

Adapted from heathersdish.com

Preparation

Step 1

Cook the pasta according to package directions to al dente.

While the pasta is cooking, melt the butter in a large heavy-bottom pot.

When the butter has melted, whisk in the flour to form a roux; cook for about 1 minute.

While whisking continuously, stream in the milk until the mixture is smooth.

Stir in the green chiles and jalapeños.

Let the mixture come to a simmer and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Season with salt, pepper and garlic powder.

Remove from the heat and stir in the cheddar cheese and cream cheese.

Fold in the pasta and mix until evenly coated with the cheese sauce.

Pour into a greased 9- x 13-inch pan (or individual ramekins).

Toss together the breadcrumbs and Parmesan, then evenly sprinkle on top of the mac and cheese.

Broil for about 60-90 seconds, or until the top is browned and crisp.

Serve hot!