Wednesday, May 18, 2005

Jalapeño Popper Mac 'n' Cheese

Jalapeño Popper Mac 'n' Cheese (Adapted from Rachael Ray)

16 ounces dry cavatappi pasta
2 teaspoons extra-virgin olive oil
3 jalapeño chiles, seeded, ribs removed and thinly sliced
2 serrano chiles, seeded, ribs removed and thinly sliced
2 garlic cloves, minced
1 1/2 cups milk
8 ounces cream cheese, sliced into cubes
2 tablespoons dried minced onion
8 ounces (about 2 cups) shredded Mexican-blend cheese

In a large pot of boiling, salted water, add pasta and cook according to package directions. Drain and place back into the pot off heat.

Meanwhile, in a medium saucepan, heat oil over medium. Stir in jalapeños, serranos and garlic - cook until tender, about 5 minutes. Add to the pot with the drained pasta.

Preheat the broiler.

In the same saucepan, add milk, cream cheese and onion - heat over medium-low, stirring, until very smooth, about 5 minutes. Pour in to the pot with the pasta and add the cheese - season with salt and fresh ground black pepper, tossing well to coat. Scoop mixture into a casserole dish coated with cooking spray. Place under the broiler and bake until lightly browned on top, about 3 to 5 minutes.

Remove and let cool slightly before serving.

Makes about 6 servings.

Just found the recipe? Click here to see where we talked about it!


  1. What a great idea! I love jalapeno popper dishes but have never heard of a jalapeno popper mac and cheese. It sounds wonderful.

  2. This is great!! My husband loves Mac'n'Cheese, but I never thought of adding some heat to it. Considering I'm Mexican and love my jalapeno...LOL...

    Thanks for the great food!!!

  3. Carrie - It worked out pretty well!

    Sylvia - Thanks for stopping by!