Jalapeño Popper Mac & Cheese
-
Category
Breakfast
-
Cusine
American
What do you need?
How to make?
Ingredients
12 oz. uncooked elbow macaroni*
1 Tbsp vegetable oil
1 clove garlic, minced
1 cup milk
4 oz. cream cheese
1/4 cup grated parmesan
1/2 cup sour cream
1 4 oz. can sliced jalapenos
1 4 oz. can diced green chiles
1/4 tsp salt
1 cup shredded pepper jack cheese
Directions
Bring a large pot of water to a rolling boil and then add the pasta. Let it continue to boil until it is soft . While the pasta is cooking, prepare the sauce. In a medium sauce pot, cook the garlic in vegetable oil for about 1-2 minutes or just until soft and fragrant. Add the milk, cream cheese, and grated parmesan. Continue to stir and cook over medium heat until the cream cheese is warm and softened. Use a whisk to stir the ingredients together until smooth. Turn the heat down to low and then whisk in the sour cream. Drain the jalapenos and green chiles and then stir into the sauce. Taste the sauce and add 1/4 tsp of salt if needed. When the pasta is finished cooking, drain it in a colander. Return the drained pasta to the pot , pour the sauce over top, and stir until well mixed. Sprinkle the shredded pepper jack over top and then stir in. The heat from the sauce and noodles should be enough to melt the cheese. Serve hot!.