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