Description
Great tailgate snack! Jalapeno peppers stuffed with creamy mac n’ cheese then wrapped in bacon.
Ingredients
- 8 ounces, weight Macaroni Noodles; Cooked According To Package Directions
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1-½ cup Milk
- 1 cup Shredded Sharp Cheese
- 1 dash Fresh Ground Nutmeg
- ½ teaspoons Salt
- 1 teaspoon Minced Garlic
- 12 whole Large Jalapeno Peppers
- ½ cups Addition Cheddar Cheese For Topping
- 12 whole Slices Of Bacon
Preparation
Put your cooked and drained pasta in a large bowl. Set aside.
In a medium saucepan, melt butter over medium heat. Then add in flour and whisk until a paste forms. Slowly whisk in milk until it is smooth. Bring to a boil. Whisk in cheese, nutmeg, salt and garlic. Continue stirring until cheese sauce is smooth and thick.
Pour cheese sauce over cooked pasta and mix until incorporated. Set aside.
Preheat oven to 400 F.
Slice each pepper in half lengthwise and remove seeds and any white fleshy parts. Either wear gloves while doing this or if you don’t you should at least make sure that you don’t touch your eyes after cutting the peppers.
Place each pepper on a baking sheet. Stuff them with the macaroni and cheese. Top with shredded cheddar.
Cut each bacon piece in half and wrap each stuffed pepper in a half a slice of bacon.
Bake at 400 F for about 15-20 minutes or until peppers are roasted and bacon is crisp.
