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
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
Instructions
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Preheat the oven to 350 degrees F.
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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.
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Bring a small pot of water to a boil and cook the pasta as per the instructions on the bag. Drain and reserve.
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While the pasta is cooking, melt the butter in a large pan and add the flour.
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Whisk for two minutes and until smooth.
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Gradually add the milk, stirring as you go getting rid of any lumps. Heat for another 3-4 minutes and it thickens.
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Add 2 cups of the grated cheddar and whisk until melted.
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Add the drained pasta and fold through the sauce. Season with salt and pepper.
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Using a tablespoon fill the hollowed out jalapenos with the macaroni mixture and place back on the baking tray.
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Place the Cheetos in a zip lock bag and crush gently with a rolling pin or other heavy object.
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Top each stuffed jalapeno with some Cheetos mixture, followed by some of the remaining grated cheddar.
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Bake in the oven for 15-20 minutes and the cheese has melted. Place under a hot broiler for more color if desired.
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Recipe Notes
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.
I am so intrigued by these poppers. They look great and I LOVE cheetos.
Who doesn’t love the Cheeto? :)
This may be my dream food. Cheetos are my number one guilty snack pleasure. And mac ‘n’ cheese, well, we’ve been friends for a long time. I’m sure my dairy-sensitive stomach will hate me after eating this, but I already know it will be well worth it. Amazing!
Maybe you could just have one Michelle…yeah right :)
So I saw this photo next to the definition of FOOD PORN!!! Holy cow…YUM!!!
And still family friendly Christina :)
Mind = BLOWN!! Wow, these look so good!
Thanks Nat!
When I read the title of the recipe, I couldn’t imagine where you were going. I am sooooo glad that I bought a ticket on your train. This are awesome—-well they are for us Mac and Cheese lovers who also like a little zip in our lives.
Hop aboard anytime Carol :)
OMG yummmm PERFECT for Labor day!
I totes agree Sophia!
Absolutely love these Gerry, so fun!
Thanks Matt, it was fun eating the too!
Mind blown!
Thanks Jen!!
This is PERFECT for a big football party, I can see the reactions now, they’d be a hit!
Wow mister! You amped up the flavor big time! I am beyond impressed with your popper prowess because these look terrific!
Thanks for the inspiration :)
Wow how amazing do these jalapeno poppers look! I totally am craving a plateful right now.. they definitely look cheesy and delicious. Thanks for the great recipe.. I have to make it.
I have like 100 jalapenos and I was wondering what to do with them… not anymore!
Go for it Tracy!! :)
I muttered “holy moly” when I saw this recipe. In love with this idea, big time. With lots of jalapenos in the garden right now this is happening very soon! Can’t wait!
::speechless:: like, utterly speechless. These are amazing!!! Pinning :)
Thanks Chris, I appreciate it :)
You are a very very twisted man and I mean that in the best possible way. These look crazy good, Gerry. Pinning this for sure.
Holy heck, Gerry! These are more than epic!
Oh my!!! I cannot wait to try these!!! With added bacon, of course ;)
Why not just chop the jalapenos add them to your mac and cheese. top it with bacon and cheetos. waaa laaa! now if you are grilling them i guess that would work.
So these are basically the most amazing thing I’ve ever seen. YUM!
First time stopping by! Love your blog and also your photography site! Very talented and these poppers a ridiculous, in a very good way :-)
Thanks for the kind words Katie!!
An interesting twist on poppers. I am always amazed at the responses, though. Lots of commenters implied they had actually made and tested them. But not one mentioned the mistake – omission, I should say – in your recipe. The photos show green onions and the list of ingredients lists them. But the step by step instructions make no mention of them. Kinda makes you think no one actually tried your recipe. Too bad, but does speak highly of your photography!