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A decadent alternative to traditional macaroni and cheese with jalapeño poppers
Print Recipe
Course lunch, Side Dish

Ingredients
  

  • 2 whole Garlic cloves, chopped
  • 2 whole Shallots, chopped
  • 5 sprigs Fresh thyme
  • 1 package Cream cheese
  • 2 cups parmesan cheese
  • 2 cups Sharp cheddar cheese
  • 1 cup White wine
  • 1 1/2 cup Hot milk
  • Traditional Spices or Bacon Pepper

For Peppers

  • 4 3-4 inches long Jalapeño peppers Use sweet peppers for no heat
  • 4 slices Bacon
  • 1 tbsp Cornstarch diluted in cold water
  • Salt and Pepper

Instructions
 

  • Heat the oven to 400F
  • Remove the jalapeños stem end, then insert a paring knife. A note about jalapeño heat: Most people believe that removing the seeds will reduce the jalapeños heat but the seeds actually contain no heat. Most of the jalapeños heat is in the cored out whitish innards, so if you’d like them to be spicier, chop it up and mix it in with your cream cheese. Lastly, always wear gloves when working with any pepper hotter than a bell.
  • Stuff each jalapeño with cream cheese and any innards preserved from coring.
  • Wrap the jalapeños with bacon. You definitely want to avoid thick cut bacon here as it will take a lot longer to crisp up in the oven. The jalapenos get wrapped in half a slice of bacon and then secured with a toothpick.
    Note: You can fill and wrap the jalapenos up to 8 hours before you plan to bake them, simply store them in the refrigerator.
  • Place all bacon-wrapped jalapeno poppers on a baking sheet lined with aluminum foil. Make sure there is a bit of room between each piece. Sprinkle with Traditional or Tomahawk Warrior Spice and a dash of Bacon Pepper if you dare!
  • Bake for 20-25 minutes (until bacon is baked and jalapenos are desired spiciness). You can broil them for a few minutes for extra crispiness in the end.
    You can also air fry at 350 for about 12 minutes, turning halfway.

Macaroni and Cheese

  • Fill a pot with water, add a generous amount of salt and bring to a boil. Add macaroni and cook according to package directions.
  • In a skillet, melt the butter and add the garlic and shallots. Do not brown.
  • Add the white wine, season with salt and pepper and simmer for 10 minutes.
  • Add all of the cheddar cheese and half of the Parmesan. Melt cheese 6-7 minutes.
  • Add the pasta, milk and cornstarch. Mix well and add the thyme and remaining cream cheese (about half) until everything is well combined.
  • Place into individual oven safe pans or cassorole dish. Garnish with the remaining Parmesan and bake for 12 minutes.
  • Add the stuffed peppers on top and sprinkle generously with Traditional Spices or Bacon Pepper!