Jalapeno Poppers with Mac and Cheese Cheetos
Spicy macaroni cheese stuffed jalapenos topped with crushed Cheetos and sharp cheddar.
large jalapeno chilis
uncooked elbow macaroni pasta
all purpose flour
Salt and black pepper to taste
white grated sharp cheddar
roughly crushed Cheetos chips
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.