|Jalapeno Popper Mac n' Cheese|
For the Cheese Sauce:
¼C Unsalted Butter
3 Jalapenos, Finely Diced
¼C AP Flour
2C Monterey Jack Cheese, Shredded
1C White Cheddar Cheese, Shredded
1 Block of Cream Cheese, Softened
For the Mac n’ Cheese:
1lb Pasta, Cooked
½lb Bacon, Cooked & Crumbled
½lb Spicy Sausage, Cooked & Crumbled
½C + ¼C Pepperjack Cheese, Shredded
1 Poblano, Roasted & Chopped
Prepared Cheese Sauce
1C Panko Breadcrumbs
3T Butter, Cut into Cubes
1. Preheat the oven to 350 degrees F and spray a 9x13-baking dish with Pam.
2. In a large saucepan, melt the butter over medium heat. Add the diced jalapenos and cook for 3-5 minutes, or until slightly softened. Whisk in the flour, salt, pepper, and Worcestershire until the mixture is smooth and bubbly. Add the milk slowly, whisking constantly until it all has been added. Heat it to boiling for about 1-2 minutes or until thickened. Whisk in the Monterey jack, white cheddar, and cream cheese until melted and smooth.
3. In a large mixing bowl, toss together the cooked pasta, bacon, and sausage, as well as the roasted, chopped poblano pepper and ½C shredded pepperjack cheese. Pour the cheese sauce into this mixture until completely combined. Transfer the mac n’ cheese into the prepared baking dish and top with the ¼C pepperjack, panko breadcrumbs, and top with the cubed butter.
4. Bake for 20-30 minutes or until the cheese is bubbly and slightly browned. Serve the Jalapeno Popper Mac n’ Cheese hot.