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!
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. The night before we left I was prepping some ingredients for packing and I came across these Gorgonzola Cheese and bacon poppers on Foodiecrush. They looked so simple to make and I had all of the ingredients in the fridge…I had to make them. I’m glad I did because they were really good.
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!
Jalapeno Poppers with Mac and Cheese Cheetos
- 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
- Preheat the oven to 350 degrees F.
- 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.
- Bring a small pot of water to a boil and cook the pasta as per the instructions on the bag. Drain and reserve.
- While the pasta is cooking, melt the butter in a large pan and add the flour.
- Whisk for two minutes and until smooth.
- Gradually add the milk, stirring as you go getting rid of any lumps. Heat for another 3-4 minutes and it thickens.
- Add 2 cups of the grated cheddar and whisk until melted.
- Add the drained pasta and fold through the sauce. Season with salt and pepper.
- Using a tablespoon fill the hollowed out jalapenos with the macaroni mixture and place back on the baking tray.
- Place the Cheetos in a zip lock bag and crush gently with a rolling pin or other heavy object.
- Top each stuffed jalapeno with some Cheetos mixture, followed by some of the remaining grated cheddar.
- Bake in the oven for 15-20 minutes and the cheese has melted. Place under a hot broiler for more color if desired.
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.