Print Jalapeño Popper Mac and Cheese

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Jalapeño Popper Mac and Cheese

INGREDIENTS

• 2-3 jalapeños, seeded and diced
• 1 medium onion, diced
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 8 ounces cream cheese
• 2 cups milk
• 1 cup water
• 8 ounces dried pasta (I use gluten-free penne)
• 8 ounces shredded monterey jack cheese
• 1/2 cup bread crumbs or cracker crumbs
• 1 tablespoon olive oil or coconut oil

DIRECTIONS

1. In a large skillet, saute peppers and onions with garlic powder and salt. Cook until softened, about 5 minutes.
2. Stir in cream cheese and mix until it is melted. Add in the milk, water, and dry pasta.
3. Bring to a boil and simmer on medium 10-15 minutes, stirring regularly, until pasta is cooked through.
4. Meanwhile, combine cracker crumbs and oil in a small bowl and mix until all the crumbs are evenly coated.
5. Preheat oven to 400°
6. Once pasta is cooked, add cheese and stir in to melt. If using an oven safe pan, top with crumbs and place in oven for 5-10 minutes to brown. Or, pour pasta into a 9×9 pan and top with crumbs and bake for 5-10 minutes.

sources: http://www.centercutcook.com/jalapeno-popper-mac-and-cheese/

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