JALAPENO POPPER PASTA
A cheesy jalapeno popper pasta dish that is sure to delight even the pickiest of eaters. Spice it up by adding more jalapenos, or tame it down and add less. Add rotisserie chicken for another layer of yumminess or leave it out. Either way, this pasta dish is delicious.
Provided by Yoly
Categories Main Dish Recipes Pasta Chicken
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Slice one whole jalapeno lengthwise into slivers; slice remaining jalapeno into rounds. Set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to touch; crumble and divide into two equal parts. Set aside.
- Heat bacon grease in the same pan over medium-high heat. Saute onion and 1/2 cup chopped jalapeno in the hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchatel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup sharp Cheddar cheese until melted. Add pasta, chicken, and 1/2 of the bacon.
- Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeno slivers. Add remaining pasta mixture and top with remaining pepper Jack and sharp Cheddar cheese.
- Bake, covered, in the preheated oven for 30 minutes. Remove cover and add jalapeno slices and remaining bacon. Bake for an additional 10 minutes.
Nutrition Facts : Calories 615.9 calories, Carbohydrate 38.3 g, Cholesterol 123.3 mg, Fat 34.2 g, Fiber 2.6 g, Protein 37 g, SaturatedFat 17 g, Sodium 1302.2 mg, Sugar 4.6 g
CREAMY JALAPENO POPPER MACARONI AND CHEESE
This pleasantly spicy mac and cheese delivers on its name: The cheesy jalapeno pasta with its crunchy panko bread crumb topping tastes just like poppers!
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
- Wipe out the saucepan and add the half-and-half. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and reserved pasta water and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
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