Jalapeno Popper Mac and Cheese
Quick and easy jalapeno popper mac and cheese recipe- A 30 minute weeknight meal loaded with cream cheese, cheddar cheese and requires one pot.
Servings: 4 People
Calories: 944kcal
Ingredients
- 1 tablespoon Oil
- 2 tablespoon Butter Unsalted
- ¼ cup Onions Finely chopped
- 1 teaspoon Ginger
- 1.5 tablespoon Garlic
- 3-4 Jalapenos Roughly chopped, Can be deseeded to reduce spice
- 2 cups Vegetable broth Or chicken broth, Low sodium
- 1 cup Heavy cream
- 2 cups Ditalini pasta Or mini shells Or elbow macaroni
- Salt To taste
- Pepper To taste
- 6 oz Cream cheese Full fat
- 1 ⅓ cups Cheddar cheese Full fat
Instructions
- Heat oil and butter in a large nonstick pot over medium high heat and saute onions until golden brown.
- Add ginger, garlic, jalapenos and saute until fragrant (About 1-2 minutes).
- Add broth, heavy cream, salt, pepper and mix.
- Bring to a boil. Then lower the heat to medium and let everything cook until liquid is reduced and pasta is cooked, stirring occasionally.
- Add cream cheese, cheddar cheese and mix until cheese is fully melted.
- Garnish with finely chopped jalapenos and enjoy!
Notes
- Read all my tips above.
- Tastes best when served fresh but leftovers can be stored in a sealed container for up to 2 days.
Nutrition
Calories: 944kcal | Carbohydrates: 70g | Protein: 24g | Fat: 63g | Saturated Fat: 34g | Cholesterol: 183mg | Sodium: 920mg | Potassium: 380mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2365IU | Vitamin C: 14.5mg | Calcium: 375mg | Iron: 1.6mg