Categories: Appetizers
Ingredients
- 16 jalapeno peppers
- Salt
- 1/2 lb. ditalini pasta
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1/2 cup chicken stock
- 1 cup whole milk
- 1 tbsp. yellow mustard
- Black pepper
- 1 1/4 cups grated sharp cheddar cheese, divided
- 1/4 cup breadcrumbs or crushed saltines
Directions
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eheat the oven to 425.
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Working lengthwise, slice off the top quarter of each jalapeno. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeno. Finely chop the tops.
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Place a large pot of water over high heat to boil. When the water reaches a bubble, salt it well and drop in the pasta. Cook to al dente. Drain well.
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While the pasta is cooking, place a medium pot over medium heat with the butter. Add the chopped pepper tops to the butter and cook to soften, 2 to 3 minutes. Sprinkle the flour over the peppers and cook for 1 minute more. Whisk the chicken stock and milk into the mixture and bring up to a bubble. Stir in the mustard, season the sauce with salt and black pepper, and simmer until thickened, 2 to 3 minutes. Remove the pot from the heat and stir in 1 cup of the cheese until melted.
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Add the pasta to the cheese sauce and stir to combine. Mound up spoonfuls of the mac ‘n’ cheese in the peppers and place the peppers in a baking dish. Sprinkle the remaining cheese and the breadcrumbs over the filling, and bake until the tops are golden brown and the peppers are tender, about 15 minutes.