For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Jalapeño Popper Mac & Cheese

Jalapeño Popper Mac & CheesedownloadEmail This Post
Jalapeño Popper Mac & Cheese

Prep: 15 minutes
Slow Cook: 1 hour 45 minutes • Serves: 12

2 cans (12 ounces each) evaporated milk
1 package (16 ounces) elbow macaroni
1 package (8 ounces) cream cheese, cut into small pieces
3-1/2cups finely shredded sharp Cheddar cheese
2 cups whole milk
3/4cup chopped pickled jalapeños
3/4cup cubed unsalted butter (1½ sticks)
1 teaspoon kosher salt
1/2teaspoon dry mustard
1/2teaspoon ground black pepper
1/4teaspoon paprika
1-1/2teaspoons fresh lime juice
1/2cup panko breadcrumbs

1.In 5- to 6-quart slow cooker, stir evaporated milk, macaroni, cream cheese, Cheddar cheese, milk, jalapeños, 1/2 cup butter, salt, dry mustard, black pepper and paprika; cover and cook on low 1 hour 45 minutes or high 50 minutes, or until macaroni is tender, stirring occasionally. Stir in lime juice. Makes about 11 cups.

2.In large skillet, melt remaining 1/4 cup butter over medium-high heat. Add breadcrumbs; cook 1 minute or until browned, stirring frequently. Serve mac & cheese sprinkled with breadcrumbs.


Approximate nutritional values per serving (about 1 cup):
553 Calories, 31g Fat (14g Saturated), 99mg Cholesterol,
592mg Sodium, 40g Carbohydrates, 0g Fiber, 10g Sugars, 18g Protein