Mac 'n Cheese Jalapeño Poppers
16 fresh Jalapeño peppers
1/2 lb ditalini (tiny tube) pasta
2 Tbsp butter
2 Tbsp flour
1/2 cup low sodium chicken broth
1 cup milk
1 Tbsp DLM Yellow Mustard
1¼ cups sharp Cheddar cheese, grated
1/4 cup breadcrumbs
Preheat oven to 425ºF. Working lengthwise, slice off the top quarter of each Jalapeño. Using a small spoon, scrape the seeds and ribs out of each Jalapeño. Finely chop the tops.
Place a large pot of water over high heat to boil. Add the pasta and salt to boiling water, and cook pasta to al dente.
While the pasta is cooking, place a medium pot over medium heat with the butter. Add the chopped pepper tops to the butter to soften, 2 to 3 minutes. Sprinkle the flour over the peppers and cook 1 minute more. Whisk the chicken broth and milk into the mixture and bring up to a bubble. Stir in the mustard, season with salt and pepper, and simmer until thickened, 2 to 3 minutes. Remove the pot from the stove and stir in 1 cup of the cheese until melted. Add the pasta to the cheese sauce and stir to combine.
Mound spoonfuls of the mac & cheese in the peppers. Sprinkle with remaining cheese and breadcrumbs, and bake until the tops are golden brown and peppers are tender, about 15 minutes.
Makes 4–6 servings
Per serving: 306 calories; 10g total fat; 6g saturated fat; 35mg cholesterol; 420mg sodium; 38g total carbohydrates; 3g dietary fiber; 15g protein;
Allergy Warning: Contains milk and wheat