I love jalapeños.
I love macaroni.
I love cheese.
I do not love the way any of the photos I took of this dinner turned out, so you’ll have to use your imagination. Picture a bowl filled with perfectly cooked pasta, coated in a creamy sauce, dotted with jalapeños. Imagine eating something that has the flavour of a deep fried jalapeño popper, but without the deep frying.
The recipe can be tweaked depending on your personal preferences for heat. Add more, or substract some, of the jalapeños. Use regular shredded mozzarella in place of the habanero cheese if you want to tone down the heat! We use low-fat or “light” versions of the ingredients whenever possible – the recipe turns out just fine with low fat and with the full-fat ingredients, so use whatever you prefer. Leftovers can be reheated in the microwave.
Here’s the recipe:
Jalapeño Popper Mac and Cheese
Makes enough for about 12 servings for normal people – or one dinner plus a bit left over for our family of hungry wolves.
- 24 oz. uncooked whole wheat elbow macaroni
- 2 tbsp vegetable or canola oil
- 2 cloves of garlic, minced
- 2 cups milk (we use 1%)
- 8 oz. cream cheese (light)
- 1/2 cup grated parmesan (light)
- 1 cup sour cream (light)
- 8 oz can sliced jalapeños, drained and diced (or leave them large if you prefer)
- 2 cups shredded habanero pepper cheese (or your preference)
- Cook your pasta in a big pot of boiling water.
- While the pasta is cooking, grab a second pot and prepare your sauce. Heat the vegetable oil up, add garlic, and stir it around for a minute or two. Add the milk, cream cheese, and parmesan – use a whisk to get everything well-mixed.
- Once the cream cheese has fully melted and the mixture is hot, turn the heat to low and add the sour cream.
- Add the jalapeños into the sauce, stirring to combine and warm them.
- Drain the cooked pasta and return to the pot (remove from heat). Pour the sauce onto the noodles, stir until well mixed, then add the shredded cheese and stir until melted.