Crowd-Pleaser
Jalapeño Popper Macaroni and Cheese
Ingredients
- ½ (16-oz) pkg ziti pasta
- 10 slices bacon, chopped
- 1 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cut into bite size pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp all purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) block Monterey Jack cheese, shredded
- 3 jalapeño peppers, seeded and minced
Instructions
- Cook pasta according to package directions; drain and set aside.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 Tbsp drippings in skillet.
- Melt butter with drippings over medium heat; add chicken, onion, and garlic to skillet. Cook, stirring, 6 to 7 minutes or until chicken is done.
- Add flour; cook, stirring, 2 minutes. Gradually stir in broth and milk; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened.
- Stir in cream cheese and Monterey Jack cheese until melted. Stir in jalapeños, cooked pasta, and half of bacon. Spoon into a lightly greased 13- x 9-inch baking dish. Cover, and refrigerate up to 3 days.
- Preheat oven to 350°F. Let mac and cheese stand at room temperature 30 minutes before baking. Bake, covered, 30 minutes. Uncover, sprinkle with remaining bacon, and bake 10 minutes longer or until hot and bubbly.
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