Mac 'n Cheese Jalapeño Poppers Gluten Free
16 fresh Jalapeño peppers
1/2 lb Schär's Anellini Pasta
2 Tbsp butter
2 Tbsp Namaste Perfect Flour Blend
1/2 cup Kitchen Basics All Natural Unsalted Chicken Stock
1 cup milk
1 Tbsp DLM Yellow Mustard
1¼ cups sharp Cheddar cheese, grated
1/4 cup Schär's Breadcrumbs
Preheat oven to 425°F. 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 stock 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 them with remaining cheese and breadcrumbs, and bake until the tops are golden brown and peppers are tender, about 15 minutes.
Makes 4–6 servings
Allergy Warning: Contains milk