If you thought you were craving ordinary mac and cheese, think again. Here, we combine all the gooey, melty goodness of a classic mac with the rich, savory, spicy flavors of a bacon-wrapped jalapeño popper. The result? The comfort food you never knew you needed. It’s got it all: twirly cavatappi noodles tossed in a creamy, cheesy sauce. Salty crumbles of fresh bacon. A crispy, spiced panko crust for crunch. Sliced jalapeño slices for heat. And to top it all off, it’s all ready in just 35 minutes—what more could you want?
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Cream Sauce Base(ContainsMilk)
Monterey Jack Cheese(ContainsMilk)
Mexican Cheese Blend(ContainsMilk)
Southwest Spice Blend
• Adjust oven rack to top position. Bring a medium pot of salted water to a boil (use a large pot for 4 servings). • Add bacon* to a large, dry pan over medium heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. • Carefully discard all but a thin layer of bacon fat from pan (you’ll use this to cook the veggies later).
• While bacon cooks, wash and dry all produce. • Halve jalapeño, removing ribs and seeds if you prefer less heat; thinly slice one half and finely dice remaining. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.
• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. • While pasta cooks, place 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and 1 tsp Southwest Spice (2 tsp for 4). Season with salt and pepper. (You’ll use the remaining Southwest Spice later.)
• Heat pan with reserved bacon fat over medium-high heat. Add sliced jalapeño; season with salt. Cook, stirring occasionally, until just tender, 2-3 minutes. Transfer to a small bowl and set aside. • Add scallion whites, diced jalapeño, and garlic to same pan. Cook until slightly softened, 2-3 minutes. Season with salt and pepper.
• Add 1 TBSP flour (2 TBSP for 4 servings) to pan with veggies; whisk until thoroughly coated. • Cut top off carton of cream sauce base to open fully; pour contents into pan. Using a spoon or spatula, scrape any remaining sauce from carton into pan. • Whisk in cream cheese, ½ cup reserved pasta cooking water (1 cup for 4), and remaining Southwest Spice; reduce heat to low. Simmer, whisking, until sauce is smooth and slightly thickened, 2-3 minutes. • Whisk in Mexican cheese and Monterey Jack until melted and creamy.
• Heat broiler to high. • Roughly chop bacon. Stir bacon and cavatappi into pan with cheese sauce. (TIP: If your pan is not large enough, carefully transfer everything into pot used to cook pasta.) If needed, stir in more reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.
• Transfer mac & cheese to an 8-by-8inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with spiced panko and sliced jalapeño. Broil on top rack until panko is browned and crispy, 2-3 minutes. Sprinkle with scallion greens. • Divide between plates or serve directly from baking dish.