Jalapeno Popper Macaroni and Cheese

So who's the team to cheer for these days? Are we in playoffs yet? When is the Superbowl? These are the questions I asked my husband while prepping for this post. I was going to attempt to write about football. What a joke! He doesn't know and I really don't care much.

What I do care about is the marriage of two of my favorite cheese dishes. Congrats to Macaroni and Cheese and Jalapeno poppers for hooking up on this one! It's truly mind blowing good. I muttered this statement several times while stuffing my face full of calories. "My mouth is on fire. This is just so good I. Can't. Stop." I was kind of unlucky in the batch of peppers I bought, since they were on a scale of 1-10 for hotness.... a 15. Atomic hot. Let me tell ya, I am no wimp for a Northern girl. I like it hot.

Seriously now, you know your tailgate party needs a dish of this cheese goodness, it's everyone's favorite appetizer turned into a meal! 

This mac n' cheese was made with one of my favorite dinner items. Dreamfields Pasta. You can eat the carbs now without all the guilt. I will be posting more about them on Monday as well as a giveaway. So be sure to check it out!

Jalapeno Popper Macaroni and Cheese

Ingredients:

2/3 of a 16 oz box of pasta cooked according to box directions
2 tbs of butter
2 tbs of flour
1 1/2 cups milk
1/2 tsp salt
8 ox of pepper jack cheese shredded
6 oz of room temp cream cheese  
1 cup shredded cheddar cheese
2 medium jalapeno peppers sliced thin
1/3 cup seasoned breadcrumbs


Directions:

In a medium sauce pan over medium heat, melt butter and whisk in flour. When it is blended and has formed a paste. Whisk in milk slowly. Whisk until smooth and bring to a boil. Reduce heat to low. Mix in  salt, pepper jack cheese and cream cheese.  (save the cheddar for topping)

Mix until smooth and until  the sauce has thickened. 

Pour sauce over cooked pasta. Mix together and transfer into a medium casserole dish. Top with cheddar cheese, bread crumbs and then jalapeno slices.

Bake at 400 for about 15-20 minutes or until the top is golden and the cheese is bubbling.