Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
Prepare Jalapeño Popper Filling: In a medium bowl, combine Cream Cheese, Cheddar Cheese, and Bacon. Stuff each Jalapeño half with the cream cheese mixture.
Cook Pasta according to package directions. Drain and set aside.
Prepare Cheese Sauce: In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened.
Remove from heat and stir in Smoked Gouda, Fontina, Nutmeg, White Pepper, and Salt until cheese is melted and smooth.
Combine cooked Pasta and Jalapeño Popper Filling with Cheese Sauce. Stir gently to combine.
Fill each muffin cup with the mac and cheese mixture.
Prepare Topping: In a small bowl, combine Crushed Crackers, Melted Butter, and Chives. Sprinkle evenly over the mac and cheese cups.
Bake for 25-30 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Ingredients
6
8 oz225 gShell Pasta
1/4 cup60 mLUnsalted Butter
1/4 cup30 gAll-Purpose Flour
3 cups720 mLHeavy Cream
1 cup115 gSmoked Gouda-shredded
1/2 cup60 gFontina Cheese-shredded
1/4 tsp1.25 mLNutmeg-freshly grated
1/2 tsp2.5 mLWhite Pepper
1/2 tsp2.5 mLSalt
4100 gJalapeños-halved and seeded
4 oz115 gCream Cheese-softened
1/4 cup30 gShredded Cheddar Cheese
2 tbsp30 mLBacon-cooked and crumbled
1 cup80 gButtery Crackers-crushed
4 tbsp60 mLMelted Unsalted Butter
1 tbsp7.5 mLFresh Chives-chopped
Equipment
Muffin Tin
Medium Saucepan
Whisk
Large Pot
Mixing Bowls
Instructions
Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
Prepare Jalapeño Popper Filling: In a medium bowl, combine Cream Cheese, Cheddar Cheese, and Bacon. Stuff each Jalapeño half with the cream cheese mixture.
Cook Pasta according to package directions. Drain and set aside.
Prepare Cheese Sauce: In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened.
Remove from heat and stir in Smoked Gouda, Fontina, Nutmeg, White Pepper, and Salt until cheese is melted and smooth.
Combine cooked Pasta and Jalapeño Popper Filling with Cheese Sauce. Stir gently to combine.
Fill each muffin cup with the mac and cheese mixture.
Prepare Topping: In a small bowl, combine Crushed Crackers, Melted Butter, and Chives. Sprinkle evenly over the mac and cheese cups.
Bake for 25-30 minutes, or until golden brown and bubbly. Let cool slightly before serving.
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