Jalapeno Popper Mac and Cheese
We can all agree that Mac and Cheese is the ultimate in comfort food. This twist, including jalepeño poppers, is EGG-specially delicious.
Prep
Cook
| Category: | Main Course |
| Seasons | |
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Ingredients
Ingredients
| 1 Oakdell Cage Free Egg |
| 1 Oakdell Cage Free Egg yolk |
| 1 tbsp olive oil |
| 2/3 pound bacon, diced |
| 1/4 pound country sausage |
| 2 jalapenos, diced and seeded |
| 1 (8 oz) package cream cheese |
| 1 cup water |
| 2 cups half and half |
| 8 oz elbow macaroni noodles |
| 1 tsp garlic powder |
| 1 tsp salt |
| 1/2 tsp pepper |
| 1 1/2 cups extra sharp cheddar cheese, grated |
| 1/2 cup mozzarella cheese, grated |
| 1/2 pound smoked gouda, cut into cubes |
| 1 tsp smoked paprika |
| 1/4 cup panko crumbs |
| 1 jalapeno, sliced |
Jalapeno Popper Mac and Cheese Directions
- Preheat oven to 225 degrees F. Preheat 12-inch cast iron skillet over medium-high heat. Add olive oil, bacon, and sausage and cook until browned and the fat is rendered. Mix in jalapenos and cook until softened, about 2 minutes.
- Mix in cream cheese. Pour in water, half and half, egg, yolk, and noodles. Cook for 8-10 minutes or until the noodles are cooked. Remove from heat and stir in garlic powder, salt, pepper, and cheeses. Sprinkle with smoked paprika and panko. Top with jalapenos and bake for 30 minutes.
- Increase the heat to 400 degrees F and bake until panko browns, about 8-10 minutes.
