With Roasted Jalapeños and Crusted Cheese Crackers
Prep & Cook Time:20-30 min.
Cook Within:1 days
A note about serious food allergies
Inspired by my famous mac and cheese jalapeño poppers, this vegetarian dish can be served with mild heat or hot spice. The macaroni and cheese is a classic creamy version made with a blend of cheddar and Monterey Jack cheeses, but topped with roasted jalapeños and crunchy, crumbled cheese crackers for a spice and texture twist. You are just 20 minutes away from this treat hitting your dinner table.
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Roast the Jalapeños
Heat oven to 500F degrees. Slice the stem off the jalapenos and then slice in half. Place the jalapenos skin side up on a baking sheet lined with parchment paper or a silpat liner. Place in oven and bake for 10-12 minutes, until the skin of the jalapenos is browned.
Prepare the Pasta
While the jalapeños roast, bring a pot of salted water to a boil. Once the water has come to a boil, add the macaroni pasta. Cook for 7-8 minutes, until al dente.
Make the Sauce
Once the pasta is cooking; get to work on the sauce. Whisk the milk and flour together in a saucepan over medium heat. Bring to a slow boil and let bubble for 1 minute letting the mixture thicken. Then add the cheese, salt, and pepper, to taste. Stir until melted.
Add the Pasta
Drain the pasta, and return it to the pot. Pour the cheese sauce over. Stir to combine.
Chop the Jalapeños
Remove the jalapeños from the oven. Using a sharp knife remove the skin, seeds, and membranes. Then finely chop the jalapeños.
Plate the Dish
Scoop the mac and cheese into a bowl. Top with the jalapeños – they are quite spicy so add only ½ teaspoon for mild spice, or more for extra heat. Crumble some cheese crackers over the top and enjoy!
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