These Baked Mac & Cheese Jalapeno Poppers are a perfect game day recipe for any crowd. Enjoy this free downloadable Game Day cookbook now.
1 cup whole wheat or gluten-free elbow macaroni
1¼ cups unsweetened almond milk
½ teaspoon mustard
Pinch each of cayenne pepper, nutmeg, garlic powder
Salt & pepper, to taste
2 ounces Cabot Pepper Jack, shredded (about ½ cup)
2 ounces Cabot Sharp Lite75 Cheddar, shredded (about ½ cup)
12 jalapenos, sliced lengthwise & deseeded
2 tablespoons unsweetened almond milk
1 cup panko or gluten-free breadcrumbs
Pinch cayenne pepper
COMBINE milk, mustard, spices, and pasta in a large pot. Heat on stovetop over medium heat, and bring to a simmer, stirring often. Lower heat to low, and continue to stir until milk is absorbed and pasta is tender, about 15 minutes. Add more milk if needed until pasta is fully cooked.
STIR in cheese until melted through.
SPOON macaroni into prepared jalapeno halves, and place on a baking sheet. Store poppers in the freezer for 5 minutes.
PREHEAT over to 375°F.
WHISK together egg, and milk in a shallow dish.
STIR breadcrumbs and cayenne pepper together in another shallow dish.
REMOVE poppers from the freezer and dip each popper half in egg wash followed by breadcrumbs.
PLACE back on baking tray, and bake for 30-35 minutes, or until golden brown and crispy. Serve immediately.
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