Macaroni & Cheese Jalapeno Poppers — a creamy, spicy appetizer perfect for game day or any celebration.
This recipe was entered in a recipe challenge sponsored by Cabot Creamery. I was not compensated for my time.
Hello everyone!
I’m excited to share a favorite new appetizer: Mac & Cheese Jalapeno Poppers. These poppers combine creamy, one-pot macaroni and cheese with spicy jalapeno halves, then they’re coated and baked until golden and crisp. They’re great for game day, parties, or any time you want a tasty hand-held snack.
Inspired by a simple one-pot mac & cheese method, this version reduces oil and frying by baking the poppers. They are lighter than traditional fried poppers, higher in fiber when you use whole-wheat or gluten-free pasta, and still deliver big flavor with Cabot cheeses.
Mac & Cheese Jalapeno Poppers
5 from 1 review
- Author: Sinful Nutrition
- Yield: 8 servings
Ingredients
- Macaroni:
- 1 cup whole wheat or gluten-free elbow macaroni
- 1 1/4 cups unsweetened almond milk
- 1/2 tsp mustard
- Pinch each of cayenne pepper, nutmeg, and garlic powder
- Salt and pepper, to taste
- 2 oz (1/2 cup) Cabot Pepper Jack cheese, shredded
- 2 oz (1/2 cup) Cabot Sharp Extra Light Cheddar cheese, shredded
- Jalapeno Poppers:
- 12 jalapenos, sliced lengthwise and deseeded
- 2 eggs
- 2 tbsp unsweetened almond milk
- 1 cup panko or gluten-free breadcrumbs
- Pinch cayenne pepper
Instructions
- Macaroni: In a large pot combine the almond milk, mustard, spices, and macaroni.
- Heat over medium, bringing the mixture to a simmer while stirring often.
- Reduce the heat to low and stir frequently until the milk is absorbed and the pasta is tender, about 15 minutes. Add more milk if needed to finish cooking.
- Once the pasta is cooked, stir in the shredded cheeses until melted and smooth.
- Spoon the mac & cheese into the prepared jalapeno halves and arrange them on a baking sheet. Freeze the filled peppers for 5 minutes to firm them up.
- Poppers: Preheat the oven to 375°F (190°C).
- In a shallow dish whisk together the eggs and 2 tablespoons almond milk to make an egg wash.
- In another shallow dish mix the breadcrumbs with a pinch of cayenne pepper.
- Remove the filled jalapenos from the freezer. Dip each pepper half first in the egg wash, then in the breadcrumb mixture, pressing gently to coat.
- Place the coated poppers back on the baking sheet and bake for 30–35 minutes, or until they are golden brown and crispy.
- Serve immediately.
- Category: snack, appetizer
Nutrition
- Serving Size: 3 poppers
If you want other quick, healthier game-day recipes, try a gluten-free party mix or baked sweet potato fries. These poppers are baked instead of fried, lower in fat when you use lighter cheeses, and still provide great cheesy flavor and a kick of heat.
Make it a great day!