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Macaroni & Cheese Jalapeno Poppers Recipe — A creamy & spicy appetizer like no other! Perfect for game day or any celebration! #ad

Mac & Cheese Jalapeno Poppers


Units Scale
  • Macaroni:
  • 1 cup whole wheat or gluten-free elbow macaroni
  • 1 1/4 cups unsweetened almond milk
  • 1/2 tsp mustard
  • pinch each of cayenne pepper, nutmeg, garlic powder
  • salt & pepper, to taste
  • 2 ounces (1/2 cup) Cabot Pepper Jack cheese, shredded
  • 2 ounces (1/2 cup) Cabot Sharp Extra Light Cheddar cheese, shredded
  • Jalapeno Poppers:
  • 12 jalapenos, sliced lengthwise & deseeded
  • 2 eggs
  • 2 tbsp unsweetened almond milk
  • 1 cup panko or gluten-free breadcrumbs
  • pinch cayenne pepper


  1. Macaroni:
  2. In a large pot, add milk, mustard, spices, and pasta.
  3. Heat on stove top over medium heat, and bring to a simmer, stirring often.
  4. Lower heat to low, and continue to stir until milk is absorbed and pasta is tender ~15 minutes.
  5. Add more milk if needed until pasta is fully cooked.
  6. Stir in cheese until melted through.
  7. Spoon macaroni into prepared jalapeno halves, and place on a baking sheet.
  8. Store poppers in the freezer for 5 minutes.
  9. Poppers:
  10. Preheat over to 375 degrees.
  11. In a shallow dish, whisk together egg, and 2 tbsp milk.
  12. In another shallow dish, stir breadcrumbs and cayenne pepper together.
  13. Remove peppers from the freezer.
  14. Dip each pepper half in egg wash followed by breadcrumbs.
  15. Place back on baking tray, and bake for 30-35 minutes, or until golden brown and crispy.
  16. Serve immediately.
  • Category: snack, appetizer


  • Serving Size: 3 poppers