Jalapeno Mac and Cheese Bites
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 2 cups elbow macaroni, uncooked
- 3 tsp. olive or canola oil, divided
- 1/2 cup Panko breadcrumbs
- 6 jalapeño peppers, seeds and ribs removed, diced
- 1 small yellow onion, diced
- 5 Tbsp. butter
- 3 Tbsp. plus 2 tsp. all-purpose flour
- 1 1/2 cups Hood Milk in the LightBlock Bottle, divided
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp. freshly ground black pepper
- 1 tsp. garlic powder
Directions
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STEP 1
Preheat oven to 400˚ F. Coat two 24-cup mini muffin pans with cooking spray or butter.
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STEP 2
In a medium saucepan, bring water to a boil. Add macaroni and cook for 6 to 8 minutes. Drain and add to a large mixing bowl. Set aside.
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STEP 3
While macaroni is cooking, add 1 teaspoon oil to a medium skillet over medium heat. Add breadcrumbs and stir often until they start to brown, about 3 to 5 minutes. Remove from skillet and set aside.
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STEP 4
In the same medium skillet, heat remaining 2 teaspoons oil over medium heat. Add jalapeños and onion. Sauté for 2 to 3 minutes or until vegetables are soft.
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STEP 5
Place butter in the saucepan over medium-low heat and melt. Whisk in the flour, stirring constantly until the mixture is smooth and bubbling gently. Remove the pan from the heat. Slowly add ½ cup of the milk and whisk to blend well.
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STEP 6
Return the pan to the medium-low heat and bring the sauce to a gentle boil, stirring constantly until it thickens and coats a spoon, about 3 minutes.
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STEP 7
Add the remaining 1 cup of milk and the cheese to the saucepan. Stir until cheese is fully melted, about 3 to 4 minutes.
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STEP 8
Add the onion and jalapeño mixture, black pepper, and garlic pepper. Stir until completely blended.
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STEP 9
Spoon mixture into muffin cups. Top with breadcrumbs.
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STEP 10
Bake until golden brown, about 12 to 15 minutes. Cool in muffin tin for 10 minutes. To remove, run a knife along the edge of the cups to loosen. Serve warm.
