These stuffed jalapeños use my Roux-less Macaroni and Cheese recipe that I’ve become absolutely obsessed with. The sauce is creamy and highly flavorful, without the gritty texture that can occur when using flour. The sauce is packed with cheese, rather than lots of cream and butter.
More cheese = More flavor.
A lot of jalapeño poppers are deep-fried and extremely unhealthy. I’m not saying that these Macaroni and Cheese Stuffed Jalapeños are healthy, but at least they are baked rather than fried!
Okay, I tried.
When stuffing the jalapeños, add a few spoonfuls of sauce to the peppers first. Then, add the macaroni to each one. This ensures that each jalapeño has lots of sauce and the macaroni stays nice and moist.
Also, by baking the jalapeños in the oven without the macaroni, the peppers become soft without the chance of overcooking the macaroni. Broiling the poppers for just a couple of minutes will also brown the breadcrumbs without drying out the pasta.
This recipe uses sodium citrate in place of the roux. I usually just buy my sodium citrate online, since it can be tricky to find at the store.
- 8-10 large jalapeños
- 3 tbsp crumbled bacon
- ⅔ cup milk
- 6 g (1 tsp) sodium citrate
- 140 g (2 cups) cheddar cheese, shredded
- 125 g (1 cup) dry macaroni, small elbows or shells
- salt and pepper, to taste
- ¼ cup panko breadcrumbs
- 1 tbsp butter, melted
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the jalapeños in half lengthwise. Remove the seeds and veins from the jalapeño halves with a spoon. Place the jalapeño halves cut-side-up on a baking sheet. Bake until softened, about 15 to 20 minutes.
- While the jalapeños are baking, prepare the macaroni and cheese filling. Bring a large pot of water to a boil. Season with salt and add the macaroni. Cook according to package instructions, then drain.
- In a small saucepan over medium heat, combine the milk and sodium citrate with a whisk. Once the milk is hot, reduce the heat to low and add the shredded cheese. Stir until smooth. Salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce and stir. Add a spoonful of the macaroni and cheese to each jalapeño.
- In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle over the jalapeños. Place the stuffed jalapeños under a broiler set on high until the breadcrumbs have turned a golden brown, about 1 to 2 minutes.
- Serve immediately.