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JALAPENO POPPER MAC AND CHEESE

Name: JALAPENO POPPER MAC AND CHEESE
Cook time: 2400 s
Total time: 2400 s
Yield: 2 servings
Ingredients: 8 oz frozen bacon, chopped; 14 oz water, divided; 1/2 white onion, small diced; 2 scallions (greens + whites), finely sliced; 2 garlic cloves, minced + green germ removed; whole milk, as needed; 12 oz dried Rigatoni pasta; 3 slices American cheese; 1 tsp mustard; 1/4 tsp cayenne; 1/4 tsp sweet paprika; 3 oz gruyere/cheddar, grated; 2 oz cream cheese; 4 oz low moisture mozzarella cheese, cut into small cubes; 2 oz pickled jalapenos; kosher salt, to taste; freshly ground black pepper, to taste; 1/4 cup panko bread crumbs; 1 oz parmesan cheese, grated

cook:

40 min

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2 servings

original

metric

INGREDIENTS

8 oz frozen bacon, chopped

14 oz water, divided

½ white onion, small diced

2 scallions (greens + whites), finely sliced

2 garlic cloves, minced + green germ removed

whole milk, as needed

12 oz dried Rigatoni pasta

3 slices American cheese

1 tsp mustard

¼ tsp cayenne

¼ tsp sweet paprika

3 oz gruyere/cheddar, grated

2 oz cream cheese

4 oz low moisture mozzarella cheese, cut into small cubes

2 oz pickled jalapenos

kosher salt, to taste

freshly ground black pepper, to taste

¼ cup panko bread crumbs

1 oz parmesan cheese, grated

TOOLS

Chef’s knife

cutting board

measuring cups and spoons

oven

cast iron skillet

wooden spatula

slotted spoon

mixing bowls

mini prep bowls

paper towels

DIRECTIONS

Preheat the oven to 375 °F with a convection fan.

oven

Combine 2 ounces of water and bacon in a cold cast iron skillet. Turn the heat to medium-high and cook the bacon still browned, about 8-10 minutes. Make sure to stir frequently to break up the pieces of bacon.

14 oz water, divided

8 oz frozen bacon, chopped

measuring cups and spoons

cast iron skillet

wooden spatula

Using a slotted spoon, remove the bacon from the skillet and transfer to a paper towel-lined plate.

8 oz frozen bacon, chopped

slotted spoon

paper towels

Carefully, drain off all but 2 tablespoons of the bacon fat.

measuring cups and spoons

cast iron skillet

Reduce the heat to medium and add the onion and scallion whites. Cook for 3-4 minutes or until the onions are tender.

½ white onion, small diced

2 scallions (greens + whites), finely sliced

cast iron skillet

Chef’s knife

cutting board

wooden spatula

Add the garlic and cook for an additional 30 seconds.

2 garlic cloves, minced + green germ removed

cast iron skillet

wooden spatula

Add the remaining water, pasta, and enough milk to just cover the pasta. Cover and let cook until al dente, about 10 minutes. Make sure to stir frequently to ensure even cooking.

14 oz water, divided

whole milk, as needed

12 oz dried Rigatoni pasta

cast iron skillet

wooden spatula

measuring cups and spoons

Once the pasta is al dente, turn the heat to low and add the American cheese slices, mustard, cayenne, and paprika.

12 oz dried Rigatoni pasta

3 slices American cheese

1 tsp mustard

¼ tsp cayenne

¼ tsp sweet paprika

cast iron skillet

wooden spatula

Once the American cheese has melted, give the pasta a stir. Then, turn off the heat and add the gruyere/cheddar, cream cheese, mozzarella, jalapenos, scallion greens, and reserved bacon. Once again, stir to combine the pasta, then season to taste with salt and pepper. If the sauce is too thick, add more milk as needed to thin it out.

3 slices American cheese

12 oz dried Rigatoni pasta

3 oz gruyere/cheddar, grated

2 oz cream cheese

4 oz low moisture mozzarella cheese, cut into small cubes

2 oz pickled jalapenos

2 scallions (greens + whites), finely sliced

8 oz frozen bacon, chopped

kosher salt, to taste

freshly ground black pepper, to taste

whole milk, as needed

cast iron skillet

wooden spatula

10.

In a separate bowl, combine the breadcrumbs and parmesan. Toss to combine then top the mac and cheese with the breadcrumb mixture.

¼ cup panko bread crumbs

1 oz parmesan cheese, grated

mixing bowls

cast iron skillet

11.

Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the breadcrumbs are toasted and the sauce is thickened.

cast iron skillet

oven

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