On rare occasions, Heather and I get to enjoy lunch together. Most days we don’t, because I’m at work during that time. But sometimes things happen and I get a random day off in the middle of the week and we get excited to hang out. It’s fun times. We get so much done on days where we don’t have to leave the house. We make lots of treats and snacks for the kids and have lots of food photo shoots! That happened recently and we set to making some amazing, spicy creation.
You see, we also had about a dozen fresh jalapenos from the garden to find something to do with. What a fantastic problem! Never in our lives did we think that we would be able to handle a dozen jalapenos with such ease. Those things were gone in no time. Handle them, we did. We made pizzas, omelets, this quiche, and this spicy little pasta dish.
We don’t eat mac & cheese nearly en0ugh, because usually when we think of mac & cheese, we think of it baked to cheesy goodness in the oven. But during the summer, when it gets hot enough in the house to melt your whole face off, we really try not to use the oven as much. So we decided to whip together a stovetop mac & cheese. Not only does your house stay cool, but this mac & cheese is done in significantly less time than if it were done in the oven. Which means you get to eat it sooner. Which is a score. Every time.
There were an array of cheeses in the house, to include a bulk size tub of feta, because you know how we kind of sometimes get obsessed with bulk items, and some fat-free cream cheese, so we just threw it all together and made a delicious cheese sauce. We don’t actually recommend going the fat-free route, unless that’s your thing. I (Melissa) bought it on accident and it didn’t get as creamy as we would have liked, but the flavor was still amazing. Cheese. Roasted jalapenos (in the toaster oven, so as not to melt your whole face off, see above). And more jalapenos. Because more jalapenos makes everything better. And you have a delicious little side dish. Or lunch. That will get polished off the minute the camera is set down and the photoshoot is done. Make this and be happy you did.
-Heather and Melissa
Stovetop Jalapeno Popper Mac & Cheese
4 jalapenos, divided
2 cups rotini pasta, or pasta of choice
2 tbsp butter
1/4 cup milk
1-1 1/2 cups shredded cheddar cheese
2 oz. cream cheese, preferably not fat-free
1/2 cup feta cheese
- Slice 3 jalapenos and roast in unpreheated 350 degree oven for about 15 minutes.
- While jalapenos are roasting, cook the pasta according to the package instructions. Drain the noodles and set aside.
- In a medium saucepan on medium-low heat, combine the butter and 1/4 cup milk and whisk until butter is melted.
- Add the 3 cheeses and whisk until all ingredients are melted together and creamy, about 3-4 minutes.
- Add the cooked noodles and mix until thoroughly coated. Add roasted jalapenos and mix to combine.
- Dice the remaining raw jalapeno, and add to the tops of each bowl. Enjoy.
Source: Kids in the Sink original