Categories: appitizers

Ingredients

• 1 cup elbow macaroni, uncooked
• 6 oz. Velveeta, cut into 1/2-inch cubes
• 1/4 cup milk
• 10 large fresh jalapeno peppers (3/4 lb.) cut lengthwise in half, seeded
• 10 slices bacon, cut crosswise in half

Directions

1. Heat grill to medium-high heat.
2. Cook macaroni in medium saucepan, as directed on package, omitting salt; drain. Return macaroni to pan. Add Velveeta and milk, cook on low heat 5 minutes or until completely melted and mixture is well blended, stirring constantly.
3. Spoon macaroni mixture into pepper halves; wrap with bacon to completely enclose filling, overlapping edges of bacon as needed. Secure with wooden toothpicks. Cover grill grate with foil. Place peppers, cut side down, on foil.
4. Grill 20 minutes, or until bacon is crisp and peppers are heated through, turning after 10 minutes. Remove and discard toothpicks before serving peppers.

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