Jalapeño Popper Mac n Cheese

Jalapeño Popper Mac n Cheese

51 mins

Directions

  1. 1.

    Tenderize 14 ounces of boneless, skinless chicken breast and season generously with salt, garlic, onion, and paprika. Air fry at 375 for 12 minutes.

  2. 2.

    In a blender, combine 300g of 2% cottage cheese, 80g of light cream cheese, 60g of 1% milk, 10 pickled jalapeño pieces, 2 tablespoons of pickled jalapeño juice, 25g of honey, salt, and pepper to taste. Blend until smooth.

  3. 3.

    Cut 10 slices of center-cut bacon into small pieces.

  4. 4.

    Boil salted water and cook 380g of elbow pasta.

  5. 5.

    Cook the bacon over medium-high heat until crispy.

  6. 6.

    Turn off the heat, pour the jalapeño cream sauce into the pan with the cooked bacon, and mix in the cooked pasta.

  7. 7.

    Add the cooked chicken to the pasta mixture.

  8. 8.

    Garnish with crispy bacon and chives.

  9. 9.

    Serve and enjoy. Garnish with fresh jalapeños if desired.

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Ingredients

  • 380 g elbow pasta
  • 300 g 2% cottage cheese
  • 80 g light cream cheese
  • 60 g 1% milk
  • 10 diced pickled jalapeño pieces
  • 2 tablespoons pickled jalapeño juice
  • 25 g honey
  • salt
  • pepper
  • 14 oz boneless skinless chicken breast
  • salt
  • garlic
  • onion
  • paprika
  • 10 slices center cut bacon
  • chives
  • fresh jalapeños

Equipment

air fryer blender knife frying pan pot

Tips

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