Jalapeño Popper Mac n’ Cheese Bites
Prep Time: 2o minutes
Total Time: 1 hour
Servings: 12
High-Calcium Bone-Health Vegetarian Nut-Free Low-Sodium
Ingredients
6 ounces small elbow macaroni
5 ounces reduced-fat cream cheese, softened
1 tablespoon unsalted butter
1 large egg
¾ cup whole milk
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
2 tablespoons finely chopped jalapeño pepper
2 tablespoons finely chopped pickled jalapeños (optional)
12 ounces shredded Mexican cheese blend (about 3 cups), divided
Cooking spray
¼ cup whole-wheat panko breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley (optional)
12 pickled jalapeño slices, halved (optional)
Directions
Preheat oven to 350 degrees. Bring a large saucepan of water to a boil.
Cook pasta according to package directions for al dente, omitting salt. Drain and return the pasta to the pan. Add cream cheese and butter, stirring until the butter is melted and the cream cheese is smooth and melted. Set aside.
Whisk egg, milk, garlic powder, onion powder, and mustard in a large bowl. Add the pasta mixture; stir to combine. Add chopped jalapeño and chopped pickled jalapeños. Reserve 1/2 cup shredded cheese; stir the remaining cheese into the pasta mixture.
Lightly coat a 24-cup mini muffin pan with cooking spray. Spoon about 3 tablespoons of the pasta mixture into each cup; top evenly with the reserved cheese. Sprinkle evenly with panko, and lightly coat with cooking spray.
Bake until set and lightly browned on top, 22 to 24 minutes. Remove from oven and let stand for 15 minutes. If desired, sprinkle with chopped parsley and top each bite with a halved pickled jalapeño slice. Serve immediately.
