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Andy Roo’s Baked Jalapeño Popper Mac & Cheese Recipe

Thursday, August 09, 2018
Andy Roo’s Baked Jalapeño Popper Mac & Cheese Recipe

INGREDIENTS: 

  • 12 ounces macaroni pasta
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups half & half
  • 1 12-ounce can evaporated milk
  • 1 tablespoon cornstarch
  • Andy Roo’s Cajun Garlic Seasoning, to taste
  • 4 ounces cream cheese, softened
  • 2 cups shredded pepperjack cheese, divided
  • 1/2 cup sliced jalapeños
  • 2/3 cup panko style breadcrumbs
  • 1 teaspoon Andy Roo’s Cajun Garlic Seasoning
  • 2 tablespoons butter
DIRECTIONS:
  1. Preheat oven to 400 degrees and lightly grease a large casserole or baking dish. Next, Cook macaroni pasta according to package's instructions. Drain and set aside.
  2. In a large pan or skillet melt the 3 tablespoons butter. Stir in flour. Slowly and gradually whisk in milk until a sauce forms. Stir cornstarch into evaporated milk until dissolved, then add to pan and whisk to combine.
  3. Add Andy Roo’s Cajun Garlic Seasoning, cream cheese, and 1 1/2 cups pepperjack cheese and stir until cheeses are melted and combined with the sauce.
  4. Stir noodles and jalapeños into the sauce. Transfer to prepared casserole/baking dish. Sprinkle remaining pepperjack cheese over the top.
  5. Next make the topping. In a pan on the stove, melt butter. Add breadcrumbs and 1 teapoon Andy Roo’s Cajun Garlic Seasoning and stir over medium-high heat until breadcrumbs begin to brown. Sprinkle over pasta.
  6. Bake, uncovered, for about 10-15 minutes. Allow to cool slightly and serve.
 

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