Jalapeno Popper Mac 'n' Cheese

Jalapeno Popper Mac 'n' Cheese
  • 4Servings


  • Salt and pepper
  • 1 pound hollow, ridged corkscrew pasta, such as cavatappi
  • EVOO, for drizzling
  • 3 jalapeno chiles, seeded and sliced
  • 2 serrano chiles, seeded and sliced
  • 2 cloves garlic, chopped
  • 1 1/2 cups whole milk
  • 8 ounces cream cheese
  • 2 tablespoons dried minced onion
  • 2 cups shredded monterey jack


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.

While the pasta is working, in a skillet, heat a drizzle of EVOO over medium heat. Add the jalapenos, serranos and garlic and cook until tender, 5 minutes. Add to the pasta.

Preheat the broiler. In a saucepan, add the milk, cream cheese and dried onion over medium-low heat. Cook, stirring, until smooth, about 5 minutes; add to the pasta. Stir in the cheese; season with salt and pepper.

Transfer the pasta to a baking dish; broil until browned, about 3 minutes.