Appetizer

Jalapeno Poppers with Mac and Cheese Cheetos

These jalapeno poppers are stuffed with creamy macaroni and cheese and topped with crunchy cheesy Cheetos. Baked in the oven, these make great appetizers!

To recipe
Spicy jalapeño poppers stuffed with macaroni and topped with Cheetos
Recipe insights & TIPS

Warning- these mac and cheese jalapeno poppers are epic. I ate two while I was shooting them and had to go back to the kitchen and stuff some more! Cheesy macaroni covered in crunchy Cheetos and more melted cheese, swoon!

Spicy jalapeño poppers stuffed with macaroni and topped with Cheetos

I've always known about jalapeno poppers but never tasted them until recently. This surprises me because I'm all about spicy things to eat.  Our annual family camping trip was a few weeks ago and  between us and another two families, we all share the responsibilities of making dinner each night.

Spicy jalapeno poppers

I'm not going to lie, you're shoving half of a chili straight into your mouth but there's no need to freak out. As long as you remove all of those tiny white seeds inside the chili, then you should be okay on the heat spice-ometer. They still pack a tiny kick  but the filling is so worth it, you should make them just for that.

I promise you, it's really difficult to stop at just one of these. The topping is a mixture of crushed Cheetos and sharp cheddar. Eat these along with some ice cold beer and extra Cheetos because those things are addictive!

If your cheese sauce is a little thick, just add some more milk. If it's on the thinner side, add some more grated cheese.

Cheesy stuffed jalapeño poppers with a Cheetos topping
Easy spicy stuffed jalapeño poppers with macaroni and cheese
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

Recipe

Spicy jalapeño poppers stuffed with macaroni and topped with Cheetos

Course:
Appetizer
COOKing TIME:
15 minutes
Total TIME:
45 minutes
CUISINE:
American
PREP TIME:
30 minutes
SERVINGS:
8

Ingredients

  • 5 large jalapeno chilis
  • 1 1/2 cups uncooked elbow macaroni pasta
  • 1 tablespoon unsalted butter
  • 1 tablespoon all purpose flour
  • 1 1/2 cups whole milk
  • Salt and black pepper to taste
  • 3 cups white grated sharp cheddar (divided)
  • 1 1/2 cups roughly crushed Cheetos chips
  • 3 green onions (finely sliced)

Ingredient Swaps

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Slice the jalapenos in half lengthwise. Using a small spoon, scoop out the inside discarding the seeds and white part. Set on a baking tray.
  3. Bring a small pot of water to a boil and cook the pasta as per the instructions on the bag. Drain and reserve.
  4. While the pasta is cooking, melt the butter in a large pan and add the flour.
  5. Whisk for two minutes and until smooth.
  6. Gradually add the milk, stirring as you go getting rid of any lumps. Heat for another 3-4 minutes and it thickens.
  7. Add 2 cups of the grated cheddar and whisk until melted.
  8. Add the drained pasta and fold through the sauce. Season with salt and pepper.
  9. Using a tablespoon fill the hollowed out jalapenos with the macaroni mixture and place back on the baking tray.
  10. Place the Cheetos in a zip lock bag and crush gently with a rolling pin or other heavy object.
  11. Top each stuffed jalapeno with some Cheetos mixture, followed by some of the remaining grated cheddar.
  12. Bake in the oven for 15-20 minutes and the cheese has melted. Place under a hot broiler for more color if desired.
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

Did you make this recipe?

Tag @foodnessgracious on Instagram and hashtag it #foodnessgracious so we can see all the deliciousness!