Mac + Cheese Stuffed Jalapeño Poppers
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 12 fresh jalapeños
  • 2 cups uncooked elbow macaroni or ring pasta
  • 6 tablespoons butter
  • 3 cups grated extra sharp cheddar cheese
  • ¼ cup mild shredded cheddar, reserved
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Dice chives or parsley to garnish
  1. Cut jalapeños in half lengthwise, then deseed and devein.
  2. Cook elbow macaroni in salted boiling water for 4 minutes, then remove and drain.
  3. Transfer elbow macaroni to a slow cooker, add butter, sharp cheddar cheese, heavy cream, salt, and pepper.
  4. Mix just to combine, then cook on low heat for 2 hours.
  5. In the meantime, par bake the jalapeños on a parchment-lined baking sheet at 350 for 15 minutes until slightly softened.
  6. Stuff jalapeños with mac and cheese, sprinkled with reserved cheddar cheese, place baking sheet and bake for an additional 15 - 18 minutes or until mac and cheese is slightly golden and peppers are cooked through.
  7. Remove from the oven, transfer to a serving tray then top with diced chives and serve warm.
Recipe by The Sweetest Occasion at