Jalapeno Popper Mac and Cheese Bites
Jalapeno popper macaroni and cheese appetizers
Equipment
- Pot
- Muffin tin
Ingredients
- 1 16oz Elbow macaroni
- 1 16oz Package of sliced bacon; chopped
- 2 Cloves Garlic; minced --- 2 cloves = approx. 3tsp
- 2 Tbsp All-purpose flour
- 1 Cup Chicken broth
- 1 Cup Milk
- 1 8oz Block cream cheese; softened
- 1 8oz Package of shredded Monterey Jack cheese
- 3 Count Jalapeño peppers; seeded and minced
- 1 Count Large egg, lightly beaten
- 1 8oz Package shredded Cheddar cheese
- 1 Count Green onion; chopped
Instructions
- Preheat oven to 400°F.
- Cook macaroni according to package directions.
- Meanwhile, cook bacon in a skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Cook garlic in hot drippings for 30 seconds. Add flour; cook, stirring constantly for 2 minutes.
- Gradually stir in broth and milk; cook, stirring often, until thickened and bubbly. Add cream cheese, stirring until melted. Stir in Monterey Jack, peppers, and egg until blended. Stir in pasta and half of bacon.
- Spoon into 2 (12-cup) greased muffin pans. Bake 20 minutes or until edges are golden brown. Sprinkle with Cheddar, and bake 3 minutes longer or until cheese is melted.
- Sprinkle with remaining bacon and optional green onion to taste. Cool in pans 15 minutes before serving.
Notes
You can put these together ahead of time and keep them in the refrigerator for up to two days. Then bake them on game day! For more easy recipes, subscribe to my newsletter at ScrappyGeek.com